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Pasta with salmon & peas



Pasta with salmon & peas

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3



  • 240g wholewheat fusilli
  • knob of butter
  • 1 large shallot, finely chopped
  • 140g frozen peas
  • 2 skinless salmon fillets, cut into chunks
  • 140g low-fat crème fraîche
  • ½ low-salt vegetable stock cube
  • small bunch of chives, snipped


  • STEP 1

    Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

  • STEP 2

    Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

  • STEP 3

    Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

  • STEP 4

    Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.


Spaghetti with sardines

400g spaghetti
1 tbsp olive oil
2 garlic cloves, crushed
pinch chilli flakes
227g can chopped tomato
2 cans skinless and boneless sardines in tomato sauce
100g pitted black olives, roughly chopped
1 tbsp capers, drained
small handful parsley, chopped




  • STEP 1

    Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.

  • STEP 2

    Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.



Using skinless

and boneless

sardines in this

dish make a great


alternative to

anchovies – they’re

also cheaper and

a great source of


Pasta with salmon & peas

Pasta with salmon & peas

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