-
-
Add this recipe to your binder
This recipe is in your binder
-
Creamy salmon pasta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
51 ratings
This creamy salmon pasta is made using tinned fish! Stir the spaghetti into a rich sauce with crème fraîche, cheese and basil. Ready in just 20 minutes, this one's a real midweek winner. See method
Ingredients
- 150g wholewheat spaghetti or fusilli
- 10g fresh basil, leaves picked, stalks finely chopped
- 150g frozen peas
- 213g tin salmon, drained
- 3 tbsp 50% less fat crème fraîche
- 30g mature Cheddar or Parmesan, finely grated
If you haven't got fusilli, try using penne or another short pasta
Each serving contains
-
Energy
2320kj
552kcal
28%
-
Fat
17g
25%
-
Saturates
7g
36%
-
Sugars
5g
5%
-
Salt
1.4g
24%
of the reference intake
Carbohydrate 51.1g
Protein 42.3g
Fibre 11.4g
Method
- Cook the pasta to pack instructions. Drain, reserving 100ml pasta water.
- Add the basil stalks, peas and the reserved pasta water to a large sauté or frying pan 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.
See more Tinned fish recipes