Ingredients Jump to Instructions ↓

  1. 1/2 (500g) packet fettuccine pasta

  2. 50g butter

  3. 250ml milk

  4. 1 tablespoon plain flour

  5. 80g freshly grated Parmesan cheese

  6. 225g smoked salmon, chopped

  7. 30g chopped fresh spinach

  8. 2 tablespoons capers

  9. 4 tablespoons chopped sun-dried tomatoes

  10. 50g chopped fresh oregano

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 11 to 13 minutes or until al dente; drain.

  2. In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.

  3. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.


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