with baby spinach and cream cheese
The fat in this salmon is counteracted beautifully with the addition of bright lemon and piquant chilli. Al dente rigatoni may just make for the perfect combination in this seafood pasta dish.
Allergens
Utensils
Tags
Cream Cheese
50 grams
Vegetable Stock
1 sachet(s)
Smoked Salmon
200 grams
Garlic
2 unit(s)
Dried Chilli Flakes
1 sachet(s)
Lemon
1 unit(s)
Dried Rigatoni
180 grams
Baby Spinach
120 grams
Grated Italian Style Hard Cheese
20 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, reserve 100ml pasta water (per 2P) for the sauce.
- Drain the pasta in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Zest and quarter the lemon.
- Chop the salmon into 1cm pieces. IMPORTANT: Wash hands and utensils after handling raw salmon.
- When the pasta is almost ready, place a pan over medium-high heat with a drizzle of oil.
- Fry the garlic until fragrant, 30 secs. Add the cream cheese, stock, reserved pasta water, ½ tsp lemon zest (per 2P) and chilli flakes (use less if you don't like spice).
- Simmer for 2-3 mins then add the pasta, salmon and spinach.
- Allow the spinach to wilt and season to taste with salt, pepper and lemon juice.
- Divide the salmon pasta between plates.
- Sprinkle the grated cheese over the top.
- Serve the remaining lemon wedges alongside.
2769
kJ
Energy (kJ)
662
kcal
Energy (kcal)
22.9
g
Fat
7.1
g
of which saturates
70.9
g
Carbohydrate
6.3
g
of which sugars
4.8
g
Dietary Fiber
42.6
g
Protein
7
mg
Cholesterol
4.17
g
Salt
with parsley and chilli flake garnish
with parsley and chilli flake garnish
with parsley and chilli flake garnish
