Not all pasta dishes need a sauce. To see why, we’ve used one of the oldest cooking techniques in the world: steaming. This method keeps all the nutrients and properties locked in food and is perfect for making a light, low-calorie pasta meal. Here are three delicious examples:
With mussels and avocado
For this simple seafood recipe that serves four you’ll need 1.5 kg of mussels, 2 cloves of garlic, half an onion, 3 cayenne peppers and 1 avocado. Wash the mussels well and open by steaming in a pot. Remove the mussels from their shells and put by. Gently fry the chopped garlic in a pan with extra-virgin olive oil. Add the mussels and cayenne peppers and stir well. Finally, add the cooked pasta, give it a couple of tosses and take off the heat. Serve with some avocado chunks on top.
With vegetables and soya vinaigrette
In this recipe we’ve used broccoli and carrot, but you’re free to use whatever seasonal vegetables you like. One large broccoli and four carrots serves four. You’ll also need 2 spring onions, salt, pepper and extra-virgin olive oil. Wash the broccoli and cut away the stalk to leave the florets. Peel off the outer layer of the spring onions and peel the carrots. Put all the vegetables in a steamer (electric or traditional) and steam for about 25–30 minutes. Once they’re ready, stir-fry in a little extra-virgin olive oil for a couple of minutes. Serve with the pasta and drizzle with soya vinaigrette.
With salmon and wild asparagus
Of course! Fish is one of the best foods to steam, so why not combine it with pasta? Boil some water with celery and fresh parsley. Season the salmon steaks with salt and dill, grease the steaming basket so it won’t stick and add the fish. Cover and steam for about 5 minutes. Check whether it’s ready and remove carefully when it’s done. Put the salmon to one side to let it cool and gently fry some fresh wild asparagus. Break up the salmon, cut the asparagus into medium-sized pieces and arrange over the cooked pasta. Sprinkle some finely chopped fresh parsley on top.