Salmon and prawn pasta

Yield: 4 servings

Measure Ingredient
11 ounces Pasta; (325g)
¼ pint Fish stock; (150ml)
4 ounces Mange tout - sliced; (100g)
7 ounces Low fat soft cheese; (200g)
1 teaspoon Schwartz Tropical Peppercorns - crushed
4 ounces Peeled prawns; (100g)
1 \N 7 ounces tin salmon - drained; flaked and boned
\N \N ; (215g)

Cook the pasta according to the manufacturers instructions.

Meanwhile place the stock in a pan and bring to the boil. Add the mange tout and cook briefly. Remove from the heat and stir in the soft cheese and Pepper to form a creamy sauce. Add the prawns and salmon. Stir gently and heat for a couple of minutes.

Drain the pasta, place in a serving dish and pour over the sauce.

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