Smoked salmon spaghetti
Quick, easy and super convenient. Smoked salmon and asparagus are tossed with wholewheat spaghetti and coated in a delicious cream cheese sauce, made using shop-bought Philadelphia.
Ingredients
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200g
wholewheat spaghetti
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8
asparagus spears, halved
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1 tsp
olive oil
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1/2
small white onion, finely diced
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1
garlic clove, finely chopped
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2
spring onions, finely diced
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1/2
red chilli, finely chopped
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2 heaped tbsps
Philadelphia light cream cheese
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Semi-skimmed milk, to loosen
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Large handful of fresh spinach
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200g
smoked salmon
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1
lemon, zest and juice to taste
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Fresh parsley, finely chopped
Directions
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Cook the spaghetti in a pan of salted boiling water according to pack instructions, adding the asparagus for the final 4 minutes of cooking.
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Meanwhile, heat the oil in a large frying pan and sauté the white onion gently for 5 minutes or until softened and translucent. Add the garlic, spring onions and red chilli and stir-fry for 1 minute more.
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Reduce the heat to low and add the Philadelphia with a splash of milk to loosen. Stir until the Philadelphia melts and forms a creamy consistency.
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Drain the wholewheat spaghetti and asparagus, reserving a little of the water. Tip into the frying pan with the spinach and toss gently in the cream cheese sauce until the spinach starts to wilt.
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Stir through the smoked salmon and the lemon zest and juice to taste, then toss again. Season and divide the spaghetti between plates. Top with plenty of black pepper and a scattering of parsley before serving.
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