I am not a huge fan of cooking weeknight meals, so I tend to plan (and cook) for the week on the weekend – which kind-of makes weekends a bit tiring and weekday meals a bit predictable. However, sometimes I just don’t plan and as with all things born out of necessity, I came up with this recipe in a hurry. I had twenty minutes to make a meal and I had all these ingredients. Turned out to be a super tasty and healthy meal. The kids absolutely love it. You have no idea how long it took me to
work out google image search what sort of pasta I used for this. Really mafaldine sounds terribly fancy, but it was what I had in the pantry and any pasta will do!
Smoked salmon, sweet potato and cream cheese mafaldine pasta
- Packet pasta to serve three (I use Mafaldine because it
looks greatwas in my pantry)
- 100g hot smoked salmon, coarsely broken up
- 2 tablespoons (TBs) cream cheese
- 1 Tbs Parmesan, grated
- 1 teaspoon (tsp) dill
- 1 tbs lemon juice
- 1 tsp lemon zest
- ½ sweet potato, cut into 2 cm cube chunks
- Handful or two of baby spinach
- 1 Tbs butter
- Salt and pepper to taste
- Cook pasta until al dente. Drain and reserve a small cup of the cooking water.
- Meanwhile, cut sweet potato into 2 cm cubes and microwave two minutes on high (1000W) to soften.
- Fry sweet potato in butter on med/low heat for a few minutes until golden.
- Toss in the spinach leaves, turn off heat and allow the spinach to wilt.
- Meanwhile, mix cream cheese, parmesan, lemon zest and juice and dill to a paste in a bowl, then gently mix through the smoked salmon.
- Return pasta to warm pot, stir through cream cheese/salmon mix until warmed through.
- Toss through sweet potato and spinach.
- Season to taste then serve!
- I have a little stock of those tubes of fresh herbs and keep them in the freezer. This is not a product endorsement, but I find it’s a good way to have a ready supply of difficult-to substitute herbs, like lemongrass, dill and basil.