|175 g g|| cream cheese
(garlic and herb)
(juice and zest, plus 1/2 lemon in wedges to serve)
|2|| garlic cloves
|400 g g||spaghetti spaghetti|
|300 g g||green beans green beans|
|350 g g||spinach spinach|
|110 g g||salmon flakes salmon flake|
|Olive oil Olive oil|
Creamy salmon and super greens pasta
With lemon for zing and spinach for bulk, this creamy salmon and super greens pasta would make a great midweek meal when time is tight. Serve alongside two portions of your favourite vegetables.
- For the sauce, mix cream cheese for creaminess with half the lemon (zest and juice) for zing. Season well and set aside.
- Heat a dash of oil in a large frying pan and gently fry the onion and garlic together for 10 minutes, until soft and fragrant. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions.
- Add the green beans to the frying pan and cook for 1 minute, then add spinach for bulk in batches, wilting as it goes. When the pasta is ready, drain and reserve a measuring jug of the pasta water.
- Return the pasta to the saucepan and stir through the cheese mix and salmon for richness, loosening with the remaining lemon juice and a little pasta water until all the pasta is coated. Stir through the greens, mix well and serve garnished with lemon zest.