Name: Creamy salmon and basil pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram dried fettuccine; 2 teaspoon vegetable or olive oil; 4 green onions, thinly sliced; 1 clove garlic, crushed; 250 gram cherry tomatoes, halved; 100 gram baby spinach leaves; 1/2 cup shredded basil leaves; 300 millilitre thickened cooking cream; 425 gram can pink salmon, drained, bones and skin discarded, flaked

Ingredients

375 gram dried fettuccine

2 teaspoon vegetable or olive oil

4 green onions, thinly sliced

1 clove garlic, crushed

250 gram cherry tomatoes, halved

100 gram baby spinach leaves

1/2 cup shredded basil leaves

300 millilitre thickened cooking cream

425 gram can pink salmon, drained, bones and skin discarded, flaked

Method

1.Cook pasta in a large saucepan of boiling salted water, 8 minutes, or until tender. Drain, return to pan.

2.Meanwhile, heat oil in a large deep frying pan over moderately high heat. Add onion and garlic, cook, 2 minutes, or until soft.

3.Add tomato, cook and stir, 2 minutes, or until tender. Mix through spinach and basil, stir until wilted. Pour in cream, stir through to warm, 2 minutes.

4.Pour cream sauce over pasta, toss to combine. Stir through salmon. Serve immediately.

Women's Weekly Food