Creamy salmon and dill pasta shells
Flaked salmon, soft cream cheese and fresh dill tossed through big pasta shells for a small but satisfying bowl.
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Ingredients
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Method
- 1
Cook the pasta in boiling salted water for 11 minutes, until tender. Save a mugful of the water, then drain.
11 min - 2
Meanwhile, heat the oil in a large frying pan. Cook the salmon for 3 minutes each side, then lift out and flake into big chunks.
- 3
Add the butter and leek to the same pan. Cook gently for 5 minutes until soft and sweet.
5 min - 4
Stir in the cream cheese, cream and lemon zest. Warm for 2 minutes, loosening with a splash of the pasta water, until smooth and glossy.
2 min - 5
Tip in the pasta, most of the dill and the lemon juice. Fold in the salmon gently so it stays in chunks.
- 6
Scatter over the cheddar and the last of the dill. Serve while steaming, with the sauce clinging to every shell.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.