Creamy salmon pasta recipe
- 150g wholewheat spaghetti or fusilli
- 125g tin salmon in dill sauce
- 10g fresh basil, leaves picked, stalks finely chopped
- 150g frozen peas
- 3 tbsp 50% less fat crème fraîche
- 30g mature Cheddar or Parmesan, finely grated
- Cook the pasta to pack instructions. Drain, reserving 100ml pasta water.
- Pour the dill sauce from the salmon into a large sauté pan or frying pan with the basil stalks and cook over a medium heat for 1 min or until sizzling. Add the peas and the reserved pasta water, and cook for 2-3 mins until the peas are cooked and the liquid is simmering.
- Stir in the pasta, break up the salmon and add that too. Remove from the heat and stir in the crème fraîche and most of the cheese; mix well. Season to taste, then scatter with the basil leaves and remaining cheese to serve.
Clever swap: For a thicker sauce, swap the crème fraîche and grated cheese for 50g garlic & herb soft cheese, or use a little less pasta water.
Add To Shopping List
Powered By
