Kid Friendly Salmon & Vegetable Pasta
1 corn cob, husk and silk removed (or 1 C frozen corn kernels)
1 C dried spiral pasta
1 small carrot, peeled, finely chopped
1 t extra light olive oil
1 small onion, halved, finely chopped
½ celery stick, trimmed, finely chopped
1/3 C cold water
3 T spreadable cream cheese
150-200g hot smoked salmon (or cooked salmon)
40g baby spinach leaves, washed, dried, chopped (or torn)
- Use a small sharp knife to cut down the length of the corn cob close to the core to remove the kernels.
- Cook the pasta in a medium saucepan of salted boiling water following packet directions or until al dente. Add the corn and carrot in the last 5 minutes of cooking. Drain.
- Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes. Add celery and cook, stirring, for 1 minute. Stir in water and cream cheese and bring to a simmer. Simmer, stirring, for 1 minute. Remove from heat and stir in salmon and spinach.
- Divide pasta mixture among serving bowls. Spoon over the salmon mixture and serve immediately.
Recipe adapted from taste.com.au
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