Tomato & Basil Trout, Wholewheat Pasta & Mushrooms Plate
Big flavour, sensible numbers. This Italian plate pairs trout with wholewheat pasta for 52g protein and roughly 617 kcal.
Ingredients
- 140g Trout
- 130g pasta
- 80g kale
- 80g mushrooms
- 200g chopped tomatoes
- 9g garlic
- 5g olive oil
- a handful of fresh basil
- 8g parmesan
Method
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1
Prep everything first: wash and trim the kale and mushrooms, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Bake the trout fillet at 200°C for 12 minutes until just cooked.
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4
Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.
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5
Meanwhile, steam or stir-fry the kale and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and trout, spooning over any remaining sauce. Finish with the parmesan.
Tap ingredients and steps to tick them off as you cook.