Salmon pasta with peas and sweetcorn
Chef
Ingredients
150g dried pasta β any shape
100g frozen or tinned peas
100g frozen or tinned sweetcorn
1 teaspoon vegetable oil
1 small onion, chopped
100-170g tinned salmon
50g cream cheese
Β½ low-salt vegetable stock cube
Black pepper
Method
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Step 1
Bring a pan of water to the boil and add the pasta; cook for 8 minutes. Add the peas and sweetcorn into the pan and cook for a further 2 minutes or until all cooked. Drain, saving 50ml of pasta water.
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Step 2
Meanwhile, heat the oil in a pan over a medium heat and cook onion until soft.
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Step 3
Add the salmon, cream cheese and reserved pasta water to the cooked onion. Crumble in the stock cube and stir to combine. Cook for 4 minutes.
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Step 4
Now stir in the drained pasta, peas and sweetcorn, stirring to coat in the creamy salmon sauce. Serve into bowls and finish with a little black pepper on the top.
Food facts
The pasta is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, it is suitable for those advised to follow a low potassium diet. This recipe is also low in phosphate, however it does contain some phosphate, provided mainly by the salmon, therefore if you have been prescribed a phosphate binder then you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
Increase the fibre by using wholewheat pasta.
It can be stored in the fridge for up to 2 days and served cold from the fridge as well as hot.