Creamy Salmon Pasta TEST
Creamy salmon recipe
Prep time5 minutes
Servings4 portions
Ingredients
- 300 g fusilli pasta
- 1 tbsp olive oil
- 3 garlic cloves
- 150 mL Elmlea Double cream
- you can also use 150 ml Flora Light 15 % cream
- 1/2 lemon juice and zest
- handful basil leaves picked roughly chopped
- 2 tbsp thyme leaves picked
- 2 salmon fillets cooked flaked
- 100 ml whipped cream 35%
| Energy (kcal) | 485 kcal |
| Energy (kJ) | 2028 kJ |
| Protein (g) | 24.9 g |
| Carbohydrate incl. fibre (g) | 57.5 g |
| Carbohydrate excl. fibre (g) | 54.9 g |
| Sugar (g) | 2.5 g |
| Fibre (g) | 2.6 g |
| Fat (g) | 16.5 g |
| Saturated fat (g) | 6.9 g |
| Unsaturated fat (g) | 4.9 g |
| Monounsaturated fat (g) | 3.5 g |
| Polyunsaturated fat (g) | 1.4 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 57 mg |
| Sodium (mg) | 67 mg |
| Salt (g) | 0.17 g |
| Vitamin A (IU) | 184 IU |
| Vitamin C (mg) | 3.0 mg |
| Calcium (mg) | 30 mg |
| Iron (mg) | 1.49 mg |
| Potassium (mg) | 443 mg |
Instructions
- Cook the pasta according to packet instructions. Drain and return to the pan.
- While the pasta cooks heat the oil in a small saucepan over a medium heat, add the garlic and fry for 2mins until softened before adding the Elmlea Double and lemon juice and zest. Simmer for 5mins then mix through the pasta with the herbs and salmon. Season to taste with sea salt and black pepper.
