Speedy salmon spaghetti with green leaf sauce

1 Cook spaghetti following packet directions. Meanwhile, heat a non-stick pan with oil. Add onion and garlic. Cook until softened.

2 Add spinach and lettuce (press down) with tarragon, 1/2 cup water and stock powder. Cook for 3-4 minutes.

3 Break salmon in chunks. Place lettuce mix in a blender and process until smooth. Return to pan and stir in crème fraÎche. Add salmon, capsicum, corn and chickpeas and heat through.

4 Drain cooked spaghetti and place in a large serving bowl. Pour over salmon lettuce sauce and toss to coat spaghetti. Season with black pepper and serve.