A light tasty grain free alternative to regular pasta. Providing protein, healthy fats and boosting your vegetable intake.
1 tblpsn extra virgin olive oil
1 onion halved and sliced
1 clove garlic minced
12 mushrooms sliced
½ red capsicum sliced
2 zucchinis topped & tailed
1 tbslpn parsley finely chopped
1 smoked rainbow trout
Himalayan salt & fresh ground pepper
Gently sauté onions, garlic, mushrooms and capsicum for 10 minutes
With a spiraliser process zucchini to form “spaghetti”.
Cut the rainbow trout from the head to tail down the centre
Peel back the skin and gently lift the flesh away from the spine and removing any bones along the edges as well.
Gently fold the trout and zucchini spaghetti through the sautéed vegetables until warmed through, approximately 2-3 minutes.
With a pasta spoon dish up the mixture into shallow bowl plates and serve immediately.