HEALTHY Creamy Salmon Pasta

📝 Ingredients

• 2 tbsp extra virgin olive oil (35 ml)
• 1 shallot
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/2 tsp dried thyme (.50 grams)
• 1 can diced tomatoes (14.5 oz / 410 grams)
• 2 1/2 cups vegetable broth (600 ml)
• 8 oz penne pasta (225 grams)
• 1 can salmon (6 oz / 170 grams)
• 1 containes plain Greek yogurt (5.3 oz / 150 grams)
• 2 tbsp chopped fresh parsley (8 grams)
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Heat a large fry pan with a medium heat and add in the olive oil
2. 2In the meantime, thinly slice the shallot and roughly chop the garlic
3. 3Add the cut ingredients into the hot fry pan, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the paprika and thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, turn it up to a high heat, mix together and then simmer
4. 4After 3 minutes and the juices from the canned tomato have slightly reduced, add in the broth, gently mix together, once it comes to a boil add in the pasta, mix every 1 to 2 minutes so the pasta doesn't stick together and it all evenly cooks
5. 5After 8 to 9 minutes and most of the broth has been absorbed but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then remove the lid and the pan from the heat
6. 6While the pasta is cooling off, drain the can of salmon into a fine sieve, gently flake the salmon
7. 7Once the pasta has slightly cooled off, about 3 to 4 minutes, add in the canned salmon, greek yogurt at room temperature, the chopped parsley and season generously with black pepper, mix together until well mixed
8. 8Transfer into serving dishes or serve directly out of the pan, enjoy!