The Salmon and Veggie Penne

Pasta doesn't always have to be an unhealthy, saucy, creamy thing, even though who can say no to a hearty fettuccine alfredo, really! Here's a simpler alternative.

While your two and a half cups of penne pasta (made of whichever wheat you're currently considering healthy) are boiling to al dente, combine a cup of sundried tomatoes with half a cup of cashews, half a cup of parmesan, a tablespoon of balsamic vinegar, three pods of garlic, a spoon of olive oil, and salt, pepper and paprika to taste. Blend together to make a pesto.

Cook four slices of a skinless salmon fillet in a pan with a little oil (four minutes to one side, three to the other) and take off the heat. Flake with two forks. Set aside.In the same pan, add a spoon of chopped garlic, a cup of broccoli florets and two cups of sliced mushrooms and saute until the water from the mushrooms has dried up. Add a spoon of chilli flakes and stir. Add the cooked pasta and the pesto and turn off the heat. Combine together and add the flaked salmon. Serve with a garnish of freshly grated parmesan and coarsely ground pepper. Serves two.