Description: Creamy salmon and shimeji mushroom pasta. The combination of salmon and shimeji is so Japanese. This can’t go wrong. You can use any leftover mushrooms if you prefer.
Serves: 2
Cooking time: 25 minutes

Ingredients 

• Spaghetti – 140g
• Salmon – cut in bite sizes, 200g
• Shimeji mushrooms – 160g
• Single cream – 150ml
• Unsalted butter – 5g
• Garlic – chopped, 2 cloves
• Salt – 2 dashes
• Ground black pepper – 2 dashes
• Parmesan cheese – grated, 40g

Method

1. Cook the pasta until al dente in plenty of boiling water with salt.
2. While boiling pasta, heat a large non-stick frying pan over a medium heat, then add the garlic, salmon, mushrooms, salt, pepper, unsalted butter and fry these. 
3. When the salmon is cooked, add the cream in medium heat and stop before it boils. 
4. Add the hot drained pasta, parmesan cheese and mix well.

To serve: sprinkle ground black pepper and grated parmesan cheese

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B2	Vitamin B6	Phosphorus
713.6	41.0g	35.2g	57.9g	3.5g	4.3g	1.2g	15.9g	0.9mg	0.8mg	479.5mg
35.7%	82.0%	50.3%	22.3%	23.3%	4.7%	19.8%	79.3%	85%	64.9%	87.2%

Nutritional Tips

This dish contains high fat due to salmon (good fats) and cream/cheese (not good fats). To maintain a healthy diet, it is important to eat a variety of foods and look for different nutritive components. For example, You may add green leafy vegetables together with this pasta and try to eat less in other meals. You can try soups or try more starchy food such as rice, bread or potatoes, then avoid energy dense snacks and opt for lower energy options (e.g. vegetable sticks or fruits) on that day would also work.

I personally think most mushrooms go well with pasta. Mushrooms can get smaller when cooked and they are stored frozen. So having them in the freezer would be useful when you want to add mushrooms to your dishes. Once mushrooms are frozen, their texture would not be the same. This is possibly due to vegetables including mushrooms may not be re-hydrate back to pre-freezing status (van der Sman et al., 2013, Food Research International 54, p. 804 – 811.). Therefore, adding them into soups, stews or sauce would be ideal.