Creamy broad bean and salmon pasta recipe
Created by The Tesco Recipes team
Looking for a healthy yet creamy salmon pasta recipe? This high-protein spaghetti dish is vibrant, light and zesty, perfect for warmer weather. You can happily swap broad beans for peas and the tinned salmon for tuna or mackerel, if you like!
See method- Serves 4
- Takes 20 mins
- 477 calories / serving
Ingredients
- 325g frozen baby broad beans
- 300g spaghetti
- 150g low-fat cottage cheese
- 1 lemon, juiced
- 15g fresh basil, leaves picked
- 212g tin pink salmon, flaked, skin and bones removed
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Shop ingredientsEach serving contains
- Energy
- 2020kJ 477.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 71.3gProtein 32.9gFibre 8.9g
Method
- Boil the broad beans in a pan of water for 5-6 mins until tender. Scoop out with a slotted spoon and set aside. Add the pasta to the pan and cook to pack instructions.
- Meanwhile, put half the broad beans in a food processor with the cottage cheese, half the lemon juice and three-quarters of the basil leaves. Season and blitz until smooth.
- Drain the pasta, reserving 75ml cooking water. Return to the pan and add the cottage cheese sauce, salmon and the remaining broad beans and enough of the reserved cooking water to loosen; season and toss to coat well. Divide among plates, tear over the remaining basil leaves and finish with a squeeze of lemon juice.
- See more Pasta recipes
