Salmon spaghetti carbonara
- ¼ teaspoon salt
- 300g dried spaghetti
- ½ cup cottage cheese
- 2-3 tablespoons trim 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
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.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 8g
Make it gluten free: Use gluten-free pasta.
*Note: Cost per serve will be less if using leftovers.
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