Quick & creamy
10-minute salmon pasta

I love this recipe because it makes up so quickly, and the leftovers taste great cold the next day for lunch. Keep it simple and delicious, as is, or dress it up for guests by substituting white wine for the lemon juice and using fresh pasta if available.

Sometimes I add halved cherry tomatoes or frozen peas at the end if I don’t have spinach. Serve with parmesan on the side… be creative, even the kids will love the garlicky, creamy sauce.

It’s easy to double this recipe for four people.

Ingredients (serves two)

• 100 grams dried pasta (or the right amount for two servings if you don’t have scales aboard)
• 1 tbsp butter
• 1 small diced onion
• 1/2 tsp finely chopped fresh chilies or dried chili flakes (optional)
• 1/4 of small tub Philadelphia garlic & herb cream cheese spread
• 1/2 lemon (juice & zest)
• 1 can red sockeye salmon (or equivalent fresh cooked!)
• 1 handful spinach (or arugula/rocket leaves)[/su_list]
• salt & pepper to taste

Boil a pot of salted water and cook pasta following the instructions on the package.

While the pasta cooks, melt the butter in a large frying pan on medium heat and saute the onion until translucent. Add chilies and saute for one minute more.

Reduce the heat a bit and add the cream cheese, lemon juice and zest. Add two tablespoons of the pasta water to the cheese mixture, and gently heat until the cheese melts into creamy sauce. Adding the pasta water helps the sauce coat the pasta.

Add flaked chunks of salmon to the sauce along with the chopped spinach, salt and pepper to taste. I suggest lots of pepper.

Drain the pasta and add it to the frying pan, stirring gently just to coat the pasta. Serve immediately.