Salmon spaghetti with spinach sauce
Nutrition per serving
Calories | 545 kcal |
Protein | 37.7 g |
Carbs | 79.2 g |
Fats | 8.8 g |
Saturated Fat | 1.4 g |
Monounsaturated Fat | 2.1 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 11.3 g |
Fiber | 11.9 g |
Sodium | 508 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.