Creamy salmon pasta

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Ian Wallace

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Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

100g dried fettuccine
½ cup green beans, trimmed, finely shredded lengthways
40g reduced-fat cream cheese
95g can salmon in spring water
2 teaspoons baby capers, drained
1 tablespoon lemon juice
freshly ground black pepper, to taste
1 lemon, cut in wedges

Instructions

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1 Cook pasta following packet directions. Add beans during last minute of cooking. Drain and return to saucepan.

2 Add cream cheese to saucepan and toss until melted. Add salmon, capers and lemon juice. Toss until well combined. Serve sprinkled with pepper and lemon wedges on the side.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 547 cal

Kilojoules 2290 kJ

Protein 33 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 80 g

Sugar 6 g

Dietary fibre 6 g

Sodium 810 mg

Calcium 380 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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