Creamy salmon and mangetout spaghetti

Creamy salmon and mangetout spaghetti
  • Serves icon Serves 4
  • Time icon Takes 5-10 minutes to make, 15-20 minutes to cook

Wholewheat spaghetti, salmon, soya beans and chilli go into this creamy pasta recipe that’s ready in just 30 minutes.

If you’re a lover of indulgent recipes, you’ll be in foodie heaven with our creamy pasta recipes.

Nutrition: per serving

Calories
593kcals
Fat
26.4g (8.6g saturated)
Protein
35g
Carbohydrates
57.2g (6.3g sugar)
Salt
0.4g
Calories
593kcals
Fat
26.4g (8.6g saturated)
Protein
35g
Carbohydrates
57.2g (6.3g sugar)
Salt
0.4g

Ingredients

  • 300g wholewheat spaghetti
  • 125g frozen soya beans, defrosted
  • 1 tsp olive oil
  • ½ red chilli, deseeded and finely chopped (optional)
  • 1 bunch of spring onions, trimmed and sliced
  • 125g mangetout
  • 350g skinless salmon fillet, chopped
  • 200ml soured cream
  • 2 tbsp fresh dill, chopped

Method

  1. Cook the spaghetti in a large saucepan of boiling salted water for 12 minutes until al dente (or follow the packet instructions, if different). Add the defrosted soya beans to the spaghetti saucepan 3 minutes before the end of the cooking time.
  2. Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the chilli (if using) and spring onion for 1-2 minutes before adding the mangetout. Stir-fry for a further 3-4 minutes. Add the salmon fillet and cook for 4-5 minutes, stirring gently every now and then, until just cooked through.
  3. Stir the soured cream into the pan and bring to a simmer. Season and stir in the dill.
  4. Drain the spaghetti, reserving a little of the water. Toss the pasta gently in the creamy salmon sauce, adding a little reserved water if it is too thick, and serve immediately.

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