Beetroot & Salmon Pasta
Recipe by Chef Tom Walton for GI Foundation A healthy take on comfort cooking, this low GI spaghetti ticks all the boxes for a midweek dinner.
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Cooking tools:
- Pot
- Stove
- Colander
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Spoon
Ingredients
- 100g spiral pasta
- 1 fresh cooked beetroot, cut into wedges
- 1 ripe avocado, cubed
- 2 baby cucumbers, diced
- 1 tbsp Greek Yoghurt mixed with 1 tbsp water
- 1 heaped tsp Dijon mustard
- 100g poached salmon, flaked
- 60g rocket
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