Pasta with a creamy sauce, it’s one of the most confronting and satisfying combinations out there. But let’s be honest, sometimes after eating it, you’re left feeling a bit too full and heavy.
Personally, I like my meals to be higher in protein, so I created a lighter vision that still macro friendly: Salmon and Broccoli Almond Milk Pasta. I add a little yuzu kosho, a Japanese citrus chill paste, to give it a refreshing, slightly spicy kick that cuts through the richness.
These days, you can even find protein enriched pasta at most supermarkets, making it easy to boost your protein intake. Instead of using regular milk or heavy cream, I use almond milk, which is lower in fat and calories than dairy milk. The result is a creamy yet lighter sauce that pairs perfectly with tender salmon, fresh broccoli, and the bright flavor of yuzu kosho
