Salmon Pasta

Make Ahead and Storage

Keeps in the fridge for up to 2 days. Reheat with a splash of milk.

Making Salmon Pasta

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the penne in well-salted water for 2 minutes less than the packet says, add the peas and cook for 2 minutes more. Keep a mug of the water, then drain.

   Mark done Start 2 min timer

2. Return the pan to low heat and add the cream cheese, lemon zest, juice and 100 ml of the pasta water, stirring until smooth.

   Mark done

3. Add the pasta and peas and toss, adding more water if the sauce is tight.

   Mark done

4. Fold in the salmon, salt, pepper and parsley and warm for 1 minute.

   Mark done Start 1 min timer

Worth Knowing

• Add the salmon last and fold gently so it keeps its flakes.
• Keep the heat low once the cream cheese goes in, so it does not split.
• Taste before adding salt; tinned salmon is salty.

What to Put Next to It

Green salad · Garlic bread · Steamed broccoli

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.