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Creamy salmon pasta recipe

21 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

Serves 2
5 mins to prepare and 15 mins to cook
503 calories / serving

Ingredients

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

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
2110kj
503kcal 25%
Fat
15g 22%
Saturates
7g 33%
Sugars
8g 9%
Salt
1g 17%

of the reference intake
Carbohydrate 56.4g Protein 28.6g Fibre 13.4g

Method

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.

See more Tinned fish recipes