Creamy salmon and spinach tagliatelle
Gluten free tagliatelle in a light cream cheese sauce with flaked salmon, lemon and wilted spinach.
- Time25 min
- LevelEasy
- Costabout £2.50 a head
Ingredients
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Method
- 1
Boil the pasta in salted water for 2 minutes less than the packet says. Keep a mug of the water, then drain.
7 min - 2
Meanwhile, heat the oil in a large frying pan. Season the salmon and cook for 3 minutes on each side. Lift out and flake into large chunks.
6 min - 3
In the same pan, cook the garlic for 30 seconds. Add the soft cheese, milk and a splash of pasta water. Stir over a low heat until smooth.
- 4
Add the spinach and stir for 1 to 2 minutes until it wilts.
1 min 30 s - 5
Add the pasta, lemon zest, juice and dill. Toss gently, adding more pasta water if it looks thick.
- 6
Fold in the salmon, season with pepper and serve straight away.
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.