The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vibrant Smoked Salmon Courgette, Pea & Leek Pasta
A vibrant pasta to brighten up the winter nights. Simmer sweet leeks, courgettes and peas in a creamy, garlicky sauce, along with responsibly-sourced smoked salmon. Stir through brown rice pasta to soak up all the flavour, then top with a tangy lemon dressing to complete the dish.
6 plants
Low sat fat
Serving size
Ingredients
- 1 leek
- 1 handful of fresh flat-leaf parsley
- 250g brown rice penne (Eggs)
- 2 courgette
- 150g peas
- 80g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 40g baby spinach
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200g smoked salmon (Fish)
Nutritional Information
Calories: 505
Protein: 24g
Carbs: 60g
Fat: 19g
Vibrant Smoked Salmon Courgette, Pea & Leek Pasta
A vibrant pasta to brighten up the winter nights. Simmer sweet leeks, courgettes and peas in a creamy, garlicky sauce, along with responsibly-sourced smoked salmon. Stir through brown rice pasta to soak up all the flavour, then top with a tangy lemon dressing to complete the dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan, a grater & a small mixing bowl
Start the prep & cook the pasta
- Trim and thinly slice the leek and courgettes into half-moons. Tear the smoked salmon into small pieces
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain and drizzle with 1 tsp oil
- Zest and halve the lemon
Soften the veg
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the courgettes and cook for 5-6 mins, until softened and lightly charred
- Add a squeeze of lemon juice, cook for 30 secs, then remove from the pan and set aside
- Return the pan to medium heat with 2 tsp oil. Once hot, add the leek and cook for 4-5 mins, until softened
Make the dressing
- Meanwhile, add the lemon zest, remaining juice and 1 tbsp oil into the small mixing bowl. Season well with salt and pepper
Bring it together
- Add the garlic herb paste to the leek pan, cook for 1 min, then add the stock powder and 100ml water. Bring to the boil and simmer for 2-3 mins, until reduced
- Rinse the spinach, then stir into the sauce along with the peas, courgettes and cooked pasta. Cook for 1-2 mins, until wilted and piping hot, then remove from the heat
Last bits & plate up
- Roughly chop the parsley
- Stir half into the pasta, along with the smoked salmon and yoghurt. Taste and season if needed. Add a splash of water if it's a little thick
- Serve the pasta into bowls. Drizzle over the lemon dressing and scatter with the remaining parsley
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