Indulgent Seafood Pasta

I stayed with my mum last Sunday while my dad was away, and since she is following slimming world we needed something that worked for both plans, but felt like a treat for a girls night in. Lucky for me my mother was footing the bill and came home with the most delicious array of seafood imaginable. There was salmon, monkfish, crayfish, mussels and a scallop. I think pasta, seafood, garlic and cream go perfectly together, but it usually makes a healthy seafood dish into a calorie laden guilt fest! So we tweaked it a little and made it fit with our healthy lifestyle. 

I had some leftover salmon last night so I decided to recreate the dish and make it a little more budget friendly, the base sauce recipe remains the same and you can add any fish and veg you like to bulk it out. This is a filling and healthy recipe and is a great one for a quiet night in and a bottle of white wine (taken from your weeklies).

Serves: 2

Filling & Healthy and Simple Start compliant

Propoints Per Serving: 14

130g brown pasta (spaghetti or penne is best) 

1/2 tub of quark

2 egg yolks

100g salmon fillet 

150g cooked peeled prawns

3 large cloves garlic crushed

zest of 1/4 of a lemon

asparagus

green beans

2 tsp olive oil (from daily allowance)

salt and black pepper

1 tbsp chopped fresh parsley (optional)

Cook the salmon fillet as you like it, I steamed mine, but you can bake it, poach it or fry it in a little spray oil. 

Put the pasta on to cook as per pack instructions. Heat the oil to a medium heat in a frying pan and cook the asparagus and green beans until tender. Add the garlic and lomon zest and cook for a few minutes until the garlic as softened. Add the prawns and salmon and stir until just warmed. 

Mix the egg yolks and quark in a bowl and set to oneside. When the pasta is cooked, drain well and add back to the warm pot. Stir through the fish and vegetables and mix in the quark/egg mix. Stir well, the sauce should thicken with the residual heat from the pot but if its still a little thin put it back on a low heat stirring constantly. The sauce will curdle easily so be careful when doing this. 

Stir through the parsley and season to taste!

This was not as good a picture as the one from my mums last week! 

In other news, not only have I been nominated in 3 categories for the Irish Blog Awards, one of my posts has also been nominated for best blog post. So I Took A Week Off.... from last April was the post in question which I am so proud of. This was a turning point for me in my maintanence and I am so happy to know that other people have been able to relate to how I felt at this point. This category is decided by public vote, so if you have time I would really appreciate if you could head over to http://www.blogawardsireland.com/ and vote for 59 lbs to go!