Description
Trying to gain healthy weight or build muscle? These high-carb, high-protein meals helped me gain 10 lbs naturally—and they actually taste amazing! Perfect for lean bulking, post-workout recovery, or anyone needing more fuel in their day. These easy, balanced recipes are great for breakfast, lunch, and dinner—no complicated ingredients, just real food that gets results
Recipes:
Creamy Salmon Rigatoni
Dive into a luxurious and creamy pasta dish with tender salmon chunks, perfectly cooked rigatoni, and a sauce that’s pure comfort. Ideal for a cozy dinner or a special occasion!
Ingredients:
For the pasta:
12 oz (340g) rigatoni pasta
Salt for boiling water
For the creamy salmon sauce:
2 tbsp olive oil
2 garlic cloves, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/4 cup grated Parmesan cheese
8 oz (225g) fresh salmon, cut into bite-sized chunks
1 tbsp fresh lemon juice
Salt and pepper to taste
For garnish:
Fresh parsley, chopped
Microgreens (optional)
Instructions:
Cook the Pasta:
Bring a pot of salted water to a boil and cook the rigatoni according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, about 1 minute.
If using, pour in the white wine and let it simmer for 2-3 minutes to reduce.
Cook the Salmon:
Add the salmon chunks to the skillet, cooking gently for 3-4 minutes until opaque and cooked through. Remove the salmon and set aside.
Make the Cream Sauce:
In the same skillet, lower the heat and add heavy cream. Stir in Parmesan cheese until melted and smooth. Add lemon juice, salt, and pepper to taste.
Combine Everything:
Toss the cooked rigatoni into the creamy sauce. Add the reserved pasta water gradually if the sauce needs thinning. Gently fold in the salmon chunks.
Serve:
Plate the creamy salmon rigatoni in a bowl, garnish with fresh parsley and optional microgreens for a pop of freshness.
Enjoy:
Serve hot and savor this indulgent dish with a crisp glass of white wine.
Let me know if you’d like to tweak the recipe!
