Creamy smoked salmon pasta

Name: Creamy smoked salmon pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 180 g No.1 Italian Fusilli Bucati; 100 g pack Scottish mild oak-smoked salmon, cut into strips; 80 ml reduced-fat crème fraîche; 160 g baby spinach; 25 g pack flat leaf parsley, finely chopped; 1 unwaxed lemon, zested, then cut into wedges

This uses a neat little trick – you put the salmon in the crème fraîche while the pasta cooks, so the sauce becomes even more infused with that lovely smoky flavour.

0 out of 5 stars(0) Rate this recipe

HealthyHigh proteinHigh in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

180g No.1 Italian Fusilli Bucati
100g pack Scottish mild oak-smoked salmon, cut into strips
80ml reduced-fat crème fraîche
160g baby spinach
⅓ x 25g pack flat leaf parsley, finely chopped
1 unwaxed lemon, zested, then cut into wedges

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, put the smoked salmon and crème fraîche in a bowl along with 1 tbsp pasta cooking water and a generous twist of black pepper, then leave to infuse as the pasta cooks.
Tip the spinach into a colander. When the pasta is cooked, scoop out a mug of the cooking water (reserve), then drain the pasta over the spinach to wilt it. Return the pasta to the pan, off the heat, adding the spinach, smoked salmon mixture, parsley, lemon zest and a splash of the pasta water; mix until combined. Season if needed and serve with lemon wedges.

Typical values per serving when made using specific products in recipe