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 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

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.