Salmon spaghetti carbonara

Serves: 4
Time to make: 20 mins

Total cost: $ 27.20 / $ 6.80 per serve

(at time of publication)

Ingredients

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

Instructions

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)

Kilojoules 2370kJ

Calories 566cal

Protein 36g

Total fat 20g

–Saturated fat 6g

Carbohydrates 55g

–Sugars 3g

Dietary fibre 8g

Sodium 390mg

Calcium 270mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.