

Speedy salmon spaghetti with green leaf sauce
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 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
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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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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