Dinner: Salmon, pea and pepper spaghetti

Mmmm lashings of spaghetti bustling with healthy veg, nuggets of smoked salmon in a creamy coating. It’s one of those meals that’s quite likely to please everyone – grown-ups and littlies alike.

I was giving the recipe a roadtest from Sainsbury’s Live Well For Less campaign where they offer five recipes for evening meals that cost just £20 to make.

This particular recipes takes 25 minutes from start to finish so is absolutely ideal for an easy weeknight meal.

I traded up from the basics spagehetti coz the posh stuff was on offer. I have to say spending a bit more on pasta is a real treat, but you can taste the difference. It has a nicer meatier texture and more robust flavour.

I stuck with the basics smoked salmon though – little offcuts in a packet for a quid – bargain. And as you’re simply stirring it in to the pasta it works perfectly well. Injecting lovely smoky flavours and giving your family a dose of healthy fish oils simultaneously. I like…

Sam has decided he’s happy to eat fish – i’m quite pleased as it widens my horizons a bit – and means I can buy fish fingers in bulk again 😉

Smoked salmon, pea and pepper spaghetti (Sainsbury’s)
Serves 4

400g basics spaghetti
300g frozen garden peas
2 tbsp olive oil
1 onion, sliced
300g basics peppers, sliced
1 garlic clove, peeled and finely chopped
200ml half-fat creme fraiche
Juice and zest of 1 lemon, grated
1 x 120g pack basics smoked salmon trimmings

1. Cook the spaghetti following packet instructions and add the peas for the last 2 minutes.

2. Meanwhile, heat the oil in a pan and cook the onions, peppers and garlic for 6-8 mins, until softened and turning golden.

3. Drain the pasta, reserving 4 tablespoons of water. Stir through the creme fraiche, lemon juice, reserved water adn most of the lemon zest, until the pasta is well coated.

4. Toss through the salmon trimmings, onion and pepper. Season to taste and sprinkle over the remaining lemon zest and serve.