Creamy salmon spaghetti with lemon and garlic
Whip up a nutritious and filling meal for the whānau with some pantry staples and a few fresh veges. Topped with a zesty sauce made from sour cream, this salmon pasta dish is packed with flavour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newworld.co.nz.
Cooking tools:
- Grater
- Can opener
- Colander
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Serving bowl
Ingredients
- 250g dry spaghetti*
- 2 teaspoons oil
- 1 large onion, finely diced
- 3 cloves garlic, grated or finely chopped or 1 ½ teaspoons crushed garlic
- 1 large capsicum, sliced
- 150g (1 cup) frozen peas*, defrosted
- 2 large carrots, grated
- 400g frozen spinach*, defrosted
- 250g lite sour cream
- 1 lemon, zest and juice
- 415g can pink salmon, drained and roughly flaked
- Salt
- pepper
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