Salmon spaghetti carbonara

This high-calcium, quick, and healthier carbonara is the perfect way to use up leftover cooked salmon.

Serves: 4

Time to make: 20 mins

Ingredients

¼ teaspoon salt
300g dried spaghetti
½ cup cottage cheese
2-3 tablespoons skim milk
2 eggs, at room temperature
2 tablespoons chopped Italian parsley leaves
200g cooked salmon, flaked*
¼ cup grated parmesan
2 teaspoons canola oil
2 cloves garlic, crushed
2 cups frozen peas, thawed
2 cups sliced button mushrooms
200g rocketarugulaX leaves, to serve
freshly ground black pepper, to taste

Instructions

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1 Bring a large pot of salted water to the boil and cook spaghetti according to packet instructions (usually around 10-12 minutes or until al dente).

2 Place cottage cheese in a food processor and blitz, adding milk slowly to create a smooth consistency. Add eggs, parsley, salmon and half the parmesan. Mix again until combined.

3 Heat oil in a large frying pan over medium heat. Add garlic, peas and mushrooms and cook for 5-6 minutes, stirring often to ensure garlic does not brown. Turn off heat.

4 Transfer cooked spaghetti to frying pan using tongs, reserving cooking water. Pour cottage cheese mixture into pan. Move spaghetti around to coat pasta and thicken egg mix. Add 2-3 tablespoons of the pasta water to ensure pasta stays saucy and creamy.

5 Divide pasta between 4 serving bowls. Top with a handful of rocket leaves, sprinkle with remaining parmesan and black pepper and serve immediately.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

*Note: Cost per serve will be less if using leftovers.

Nutrition Info (per serve)

Calories 566 cal

Kilojoules 2370 kJ

Protein 36 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 55 g

Sugar 3 g

Dietary fibre 8 g

Sodium 390 mg

Calcium 270 mg

Iron 4 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.