Speedy salmon spaghetti with green leaf sauce
Serves: 4
Time to make: 20 mins
Total cost: $14.40 / $3.60 per serve
(at time of publication)
Ingredients
- 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 rocket
- 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 kernels
- 1 cup canned chickpeas in spring water, drained, rinsed
Instructions
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 557cal
-
Kilojoules 2330kJ
-
Protein 34g
-
Total fat 13g
-
–Saturated fat 4g
-
Carbohydrates 70g
-
–Sugars 10g
-
Dietary fibre 9g
-
Sodium 670mg
-
Calcium 180mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
