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
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.
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