Sweet chilli salmon pasta, red cabbage served with kale chips

Sweet chilli salmon pasta, red cabbage served with kale chips

3 X 250 g can sweet chilli salmon
500 g dried spiral pasta packet, follow instruction to cook
1/4 red cabbage, thinly sliced
1/2 bunch kale, washed, drained well
5 – 8 Tbs Truffle infused oil, plus a bit more if needed
Water to boil pasta
Salt and pepper

Preheat oven 180 deg C. Bring water in a pot to boil, add 2 Tbs oil, and salt. Then add pasta to cook. Lined a baking tray with baking paper. Then put kale in a bowl, drizzle 3 tbs oil and season with salt. Transfer kale on to the tray and bake for 18-20 minutes. Meanwhile, put red cabbage in a microwave safe dish and microwave on high for 7-14 minutes. Then drain well and set aside keep warm.

Pour the sweet chilli salmon into a microwave safe dish with 3 Tbs oil and warm up for 2-5 minutes. Then separate them into for individual pasta bowl. Pour the cooked pasta on top and add in red cabbage and stir to mix well. Once the kale is crispy, removed from oven and place some kale chips on the side of the pasta. The remaining on a bowl as side. Serve immediately. Goes well with a beer.


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