Salmon spaghetti with spinach sauce

Nutrition per serving

Calories545 kcal
Protein37.7 g
Carbs79.2 g
Fats8.8 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.5 g
Sugars11.3 g
Fiber11.9 g
Sodium508 mg

Ingredients

Spaghetti
Onion
Garlic
Baby Spinach
Mixed Herbs
Vegetable Stock Cube
salmon, pink
Single Cream (fat free)
Red Bell Pepper (capsicum)
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Sweetcorn
1. Cook spaghetti per instructions on packet. Drain of water and leave to one side. 
 
2. At the same time prepare frying pan with oil and use medium to high heat. Add finely chopped onion and crushed garlic and cook for 1–2 minutes. 
 
3. Mix into the pan about two thirds of spinach, the mixed herbs, stock cube and 1/2 cup water. 
Allow to cook for 3–4 minutes. 
 
4. Move the spinach mixture to a blender and blend until smooth. Transfer smooth mixture to pan and mix the cooking cream in thoroughly. 
 
5. Split salmon into chunks then add to the pan with slices of red pepper, sweetcorn (rinsed and drained) and chickpeas (rinsed and drained). 
 
6. Now stir-fry so thoroughly heated. 
 
7. Add in the waiting spaghetti to the pan with salmon mixture and mix thoroughly. 

8. Season with ground black pepper and serve with rest of spinach leaves to taste.