Creamy Asparagus and Salmon Pasta
Ingredients
- 375 g dried bow-tie pasta (or suitable GF Pasta)
- 1 bunch asparagus cut into 3cm pieces
- 1 cup light thickened cream
- 1/8-1/4 tsp citric acid
- 2 tablespoons chopped fresh chives
- 300 grams fresh salmon
Instructions
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.
Meanwhile cook salmon, and when cooked break up or slice
Return pasta and asparagus to pan. Add cream, chives and salmon. Season with salt and pepper. Toss to combine. Serve.
Notes
Original Source: www.taste.com.au adapted to be friendlier for people with food intolerance Contain moderate amines
This migraine recipe is low in histamine and also moderate in food chemicals, and should be tolerated.
Citric acid can be a bladder irritant, but in small amounts like in this recipe is likely to be tolerated.
This recipe is not fodmap friendly, however it is suitable for people with IBS linked to histamine intolerance or non celiac gluten sensitivity (using gluten free pasta). Try and judge for yourself.
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