Using alternate pasta varieties is a great way of changing up your repertoire on the road and there are some great options in the supermarket to chose from. I have used red lentil pasta in this dish, it is naturally gluten free which is great if you need to consider that. It is also higher in protein and fibre than regular wheat pasta, helping you to keep up healthy eating habits on the road.
250g red lentil pasta (or similar)
½ cup frozen shelled edamame beans
Handful cherry tomatoes, sliced
180g canned salmon in olive oil
75g soft feta, diced
½ lemon, cut into wedges
- Bring a large pot of salted water to the boil. Add pasta, return to the boil and cook as per directions, add edamame for the last 2 minutes of cooking. Drain well and set aside.
- Return pasta to the pot, add tomatoes and salmon, use the oil to dress the pasta. Season well with salt and black pepper.
- Divide between plates, garnish with feta and serve with a lemon wedge.
- Pasta made from pulses such as chickpeas and beans can be used in place of lentil pasta.
- Add dried chilli flakes at step 2 for a spicy kick.
- Salmon in spring water or brine can be used once drained, add 1-2 teaspoons of olive oil at step 2.
- Any pasta can be used if alternate pastas aren’t available
- Omit salmon for a vegetarian option
- Canned tuna can be used in place of salmon
- Green peas can be used in place of edamame beans