Wednesday, 5 December 2012

Creamy Smoked Salmon & Broccoli Pasta

Here's something I threw together after needing to use up some smoked salmon. A really tasty and quick dish packed full of Super Free.

Serves 1

Extra Easy - 0 syns, part of HEXa

80g Dried Fusilli Pasta
Couple of slices of Smoked Salmon, torn into strips
Handful of Tenderstem Broccoli
Half a Courgette, sliced and halved
Half a Red Onion, sliced
Half a Carrot, grated
40g Philadelphia Light (HEXa)
20g 0% Greek Yoghurt
A Squeeze of Lemon Juice
Salt & Black Pepper
1 tbsp Pasta Cooking water

1. Cook the pasta according to the packet instructions. Halfway through the cooking time, add the broccoli to the saucepan and cook until tender.
2. Fry the courgette, grated carrot and red onion in a frying pan sprayed with frylight until soft.
3. Mix the philadelphia with the greek yoghurt and season.
3. Drain the pasta and broccoli, reserving 1 tbsp of the cooking water, and put back into the saucepan. Add the onion, carrot, courgette, smoked salmon, philadephia mixture and cooking water to the saucepan and combine. Season with black pepper and squeeze over the lemon juice.

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