Salmon spaghetti carbonara
(at time of publication)
- ¼ teaspoon salt
- 300g dried spaghetti
- ½ cup cottage cheese
- 2-3 tablespoons trim milk
- 2 eggs, at room temperature
- 2 tablespoons chopped Italian parsley leaves
- 200g cooked salmon, flaked*
- ¼ cup grated parmesan
- 2 teaspoons canola oil
- 2 cloves garlic, crushed
- 2 cups frozen peas, thawed
- 2 cups sliced button mushrooms
- 200g rocketarugulaX leaves, to serve
- freshly ground black pepper, to taste
1 Bring a large pot of salted water to the boil and cook spaghetti according to packet instructions (usually around 10-12 minutes or until al dente).
2 Place cottage cheese in a food processor and blitz, adding milk slowly to create a smooth consistency. Add eggs, parsley, salmon and half the parmesan. Mix again until combined.
3 Heat oil in a large frying pan over medium heat. Add garlic, peas and mushrooms and cook for 5-6 minutes, stirring often to ensure garlic does not brown. Turn off heat.
4 Transfer cooked spaghetti to frying pan using tongs, reserving cooking water. Pour cottage cheese mixture into pan. Move spaghetti around to coat pasta and thicken egg mix. Add 2-3 tablespoons of the pasta water to ensure pasta stays saucy and creamy.
5 Divide pasta between 4 serving bowls. Top with a handful of rocket leaves, sprinkle with remaining parmesan and black pepper and serve immediately.
Make it gluten free: Use gluten-free pasta.
*Note: Cost per serve will be less if using leftovers.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 8g
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