Ingredients
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1 corn cob, husk and silk removed
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145g (1 cup) dried large spiral pasta
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1 small carrot, peeled, finely chopped
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1 tablespoon extra light olive oil
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1 small brown onion, halved, finely chopped
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1/2 celery stick, trimmed, finely chopped
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80ml (1/3 cup) cold water
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1 tablespoon spreadable cream cheese
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1 x 105g can red salmon, drained
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40g baby spinach leaves, washed, dried, chopped
Method
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1Use a small sharp knife to cut down the length of the corn cob close to the core to remove the kernels.
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2Cook 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.
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3Meanwhile, 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.
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4Divide pasta mixture among serving bowls. Spoon over the salmon mixture and serve immediately.
Source: taste.com.au
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