Wholewheat Spaghetti with Smoked Salmon, Creme Fraiche, Lemon & Chilli

We’re absolutely thrilled to have so many PH&F clients participating in marathons this year. And with the Virgin London Marathon this coming Sunday, we know those running will be well into the ‘Carbo Loading’ phase. So for the last recipe of the week, we thought we’d share a fantastic, high carb, high protein, low fat pasta dish that provides all the nutrients you need pre-race and is super easy and quick to make.

Wholewhet Spahetti with Smoked Salmon, Lemon and Chilli

Wholewhet Spaghetti with Smoked Salmon, Lemon and Chilli

The dish uses wholewheat pasta, a healthier alternative to white pasta because it contains complex carbohydrates and is a good source of fibre. The Smoked Salmon is high in protein and contains Omega 3 fish oils, a must for runners, who’s joints need extra care, and the added chilli boosts your body’s ability to burn fat, not a necessity but certainly an added benefit :-)

    Wholewheat Spaghetti with Smoked Salmon, Creme Fraiche, Lemon & Chilli

Serves 2. Prep time 5 minutes. Cook time 15 minutes


200g Wholewheat Spaghetti
Splash of Olive or Rapeseed Oil
1 x Large Shallot, diced
2 x Garlic Cloves, crushed
2 x Birds eye chillis (or less if preferred)
200ml Pot half-fat crème fraîche
Zest of 1 large lemon
25g Fresh Parmesan, grated
120g Sliced Smoked Salmon, cut into strips
Few wild rocket leaves, to serve (optional)

Step 1: Cook the pasta according to packet instructions
Step 2: Add the oil to a pan, heat, and add the shallot, garlic and chilli. Cook on a low heat until the shallot is softened.
Step 3: Add the Creme Fraiche, paremsan and lemon zest and cook for a further 5 minutes, stirring frequently.
Step 4: Drain the spaghetti and add to the sauce, mix together, adding the salmon and serve. Add salt and pepper to taste.

Let us know what you think.

Aimee :-)

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