Prep 10 mins
Cook 10 mins
Quick and easy, light and healthy, flavoursome lunch or brunch: red salmon tossed through pasta with garlic, diced red capsicum, baby spinach leaves, bean shoots and fresh basil. Serve with crusty Italian style bread rolls. This dish can be eaten warm or cold, according to preference and, when taking to work for lunch, depending on the reheating facilities there! Adapted from a recipe for Kipper Spaghetti on the Simply Great Meals Recipe Club website. This recipe has plenty of scope for endless adaptations - varying both the pasta and the vegetables - each time you make it, depending on what is readily available in the cupboard and fridge and to suit your tastes.
- 400 g spaghetti
- 3 -4 garlic cloves, depending on your taste preferences, crushed and chopped
- 1 teaspoon olive oil
- 1 red capsicum, finely diced
- 2 (210 g) cans red salmon, undrained (John West No Added Salt)
- 2 cups baby spinach leaves
- 1 cup bean sprouts
- 4 tablespoons fresh basil, chopped
- Cook the spaghetti until al dente in boiling water in a medium-sized pot to which you have added a pinch of salt. Take care not to overcook.
- Drain the spaghetti thoroughly in a colander, letting it sit in the colander for several minutes and tossing and shaking it until it is completely free of water.
- Return the spaghetti to the dry but still hot pot.
- While the spaghetti is cooking, in a non-stick pan gently sauté the garlic in the oil, until soft but not brown.
- For the last minute, add the diced red capsicum, and stir constantly.
- Add the garlic and red capsicum to the spaghetti.
- Break up the red salmon into smaller chunks in the can or, if you prefer, first transfer it with the liquid to a bowl.
- Gently fold the salmon into the spaghetti, including about half a cup of the liquid. If necessary, add more liquid, a little at a time, until the spaghetti is lightly covered.
- Taking care not to break the spinach leaves, the bean shoots and the basil leaves, gently stir them into the spaghetti and salmon.
- If eating straight away, return the spaghetti to the heat stirring for 1-2 minute or until heated through.
- Chef's Suggestion: This dish is equally delicious cold if you are taking some to work for lunch. If you know you are going to be doing this, you may want to break the spaghetti into smaller pieces before cooking.
- Alternative: Drain the salmon and add 1/4 cup of olive oil to the spaghetti when folding in the salmon. And add more olive oil as needed.
Great Salad. I used capers, and red bell peppers. O ther than that this was a terrific salad for us at lunch today. Made for 1-2-3 hit wonders.
DH liked this okay, but I really did not care for it. The bean sprouts did not go well with the salmon to me. I thought it might be better a day or two later, but not to me.
This is wonderful! I made this into a salad for my DH's lunch, I used red canned salmon and red bell pepper, increased the olive oil and also added in capers, also used some Parmesan chesee, thanks bluemoon!...Kitten:)