Smoked Salmon Rigatoni
with baby spinach and cream cheese
The fat in this salmon is counteracted beautifully with the addition of bright lemon and piquant chilli. Al dente rigatoni may just make for the perfect combination in this seafood pasta dish.
Tags:
Optional Spice
•Quick
•Calorie Smart
Allergens:
Fish
•Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
100 grams
Smoked Salmon
(Contains Fish)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
48 grams
Cream Cheese
(Contains Milk May be present Nuts)
120 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat13.2 g
of which saturates6.8 g
Carbohydrate74.2 g
of which sugars6.2 g
Dietary Fiber2.8 g
Protein32.3 g
Cholesterol0 mg
Salt3.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, reserve 100ml pasta water (per 2P) for the sauce.
- Drain the pasta in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Zest and quarter the lemon.
- Chop the salmon into 1cm pieces. IMPORTANT: Wash hands and utensils after handling raw salmon.
3
- When the pasta is almost ready, place a pan over medium-high heat with a drizzle of oil.
- Fry the garlic until fragrant, 30 secs. Add the cream cheese, stock, reserved pasta water, ½ tsp lemon zest (per 2P) and chilli flakes (use less if you don't like spice).
- Simmer for 2-3 mins then add the pasta, salmon and spinach.
- Allow the spinach to wilt and season to taste with salt, pepper and lemon juice.
4
- Divide the salmon pasta between plates.
- Sprinkle the grated cheese over the top.
- Serve the remaining lemon wedges alongside.
