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My Grocer

Free Healthy Recipe - Mackerel and Bean Spelt Spaghetti

Dairy free, Low GI, Low sugar

I had a small amount of cooked spelt pasta left over in the fridge and hating waste decided to throw together with a few things I could muster up from the fridge and the cupboard.
As is often the way, it turned out to be absolutely lovely - try for yourself.

Ingredients
150 grams flat beans
1 tbsp tea oil
1 clove Russian garlic, sliced thinly
3 tbsp sage, roughly shredded
125 grams mackerel, canned in spring water & drained
6 kalamata olives pitted and halved
½ cup spelt spaghetti, cooked
½ tbsp chilli oil
Method

If you don't have left over cooked pasta, boil the pasta until al dente.
Otherwise pour boiling water over pasta to reheat just before serving, then drain.

Trim and cut beans into 3 cm pieces. Place them in s steamer and steam for 5 minutes until they are just tender (fill the pan with more water than usual and use it later to heat through your pasta).
While the beans are cooking, heat the tea oil in a pan to hot and add the garlic and sage. Fry until the garlic is golden and the sage is crispy.

Remove from the heat and add the mackerel and olive halves to the pan.
Set the beans aside and toss the cooked pasta into the boiling water for 1 minute to heat through.

Drain the pasta.

Toss the ingredients together with the chilli oil and serve.

Russian garlic is much larger than conventional garlic and has a milder flavour.

Chilli oil is available from delis and Asian grocers otherwise you can make your own by marinating approximately 12 small red chillis in small jar filled with an oil of your choice.

Makes 1 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins


Suitable for:
Dinner, Lunch
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