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Creamy broad bean and salmon pasta recipe

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Looking for a healthy yet creamy salmon pasta recipe? This high-protein spaghetti dish is vibrant, light and zesty, perfect for warmer weather. You can happily swap broad beans for peas and the tinned salmon for tuna or mackerel, if you like! See method

Serves 4
Takes 20 mins
477 calories / serving
Healthy

Ingredients

325g frozen baby broad beans
300g spaghetti
150g low-fat cottage cheese
1 lemon, juiced
15g fresh basil, leaves picked
212g tin pink salmon, flaked, skin and bones removed

1 of your 5-a-day and high in protein

Each serving contains

Energy
2020kj
477kcal 24%
Fat
5g 7%
Saturates
1g 5%
Sugars
5g 6%
Salt
0.9g 15%

of the reference intake
Carbohydrate 71.3g Protein 32.9g Fibre 8.9g

Method

Boil the broad beans in a pan of water for 5-6 mins until tender. Scoop out with a slotted spoon and set aside. Add the pasta to the pan and cook to pack instructions.
Meanwhile, put half the broad beans in a food processor with the cottage cheese, half the lemon juice and three-quarters of the basil leaves. Season and blitz until smooth.
Drain the pasta, reserving 75ml cooking water. Return to the pan and add the cottage cheese sauce, salmon and the remaining broad beans and enough of the reserved cooking water to loosen; season and toss to coat well. Divide among plates, tear over the remaining basil leaves and finish with a squeeze of lemon juice.

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