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Creamy salmon pasta recipe

44 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
Takes 20 mins
552 calories / serving

Ingredients

150g wholewheat spaghetti or fusilli
10g fresh basil, leaves picked, stalks finely chopped
150g frozen peas
213g tin Princes red wild pacific salmon, drained
3 tbsp 50% less fat crème fraîche
30g mature Cheddar or Parmesan, finely grated

Perfect with:

Princes Wild Pacific Red Salmon
High in omega 3 and responsibly sourced. Stir through pasta or mix into fishcakes.

Shop ingredients

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