Speedy salmon spaghetti with green leaf sauce

Serves: 4

Time to make: 20 mins

Ingredients

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300g spaghetti pasta

2 teaspoons oil

1 small onion, finely chopped

1 teaspoon minced garlic

2 ½ cups spinach

2 ½ cups lettuce and/or rocketarugulaX

½ teaspoon dried tarragon or mixed herbs

1 teaspoon salt-reduced chicken or vegetable stock powder

2 x 210g cans pink salmon

⅓ cup low-fat crème fraîche

1 red capsicum, diced

1 cup corn sweetcornXkernels

1 cup canned chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed

Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta and check stock powder is gluten free.

Nutrition Info (per serve)

Calories 557 cal

Kilojoules 2330 kJ

Protein 34 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 10 g

Dietary fibre 9 g

Sodium 670 mg

Calcium 180 mg

Iron 4.5 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.