Chickpea pasta with spinach and salmon
Creamy chickpea pasta with spinach and salmon, a balanced and protein-rich Phase 4 dinner.
Chickpea pasta with spinach and salmon is a nourishing plate full of colour and character. Fibre-rich chickpea pasta is combined with fresh spinach and juicy chunks of salmon in a light, creamy sauce with a fresh lemon note. A dish that feels luxurious but is ready in fifteen minutes and gives you a refined, satisfying meal.
For Phase 4, this dish is beautifully balanced. The chickpea pasta delivers plant-based protein, wholesome carbohydrates and plenty of fibre, whilst the salmon provides extra protein and healthy omega fats, together around 37 grams of protein per serving. This mix of protein, fibre and good fats gives lasting fullness, making this protein-rich pasta a valuable cornerstone within a protein diet focused on lasting balance.
Lovely with a squeeze of lemon over the salmon, or with a handful of toasted pine nuts for a nutty, crispy finish.
Zo maak je het
- Cook the chickpea pasta al dente and drain.
- Fry the salmon cubes in the oil briefly on all sides and season with pepper and salt.
- Add the garlic and spinach and let the spinach wilt.
- Stir through the crème fraîche and lemon juice with a splash of pasta water.
- Gently toss the pasta through the sauce.
- Season to taste with pepper and serve hot.
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