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.
Hot Smoked Salmon, Courgette & Pea Pasta
A vibrant pasta to brighten up the winter nights. Simmer sweet onion, 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.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 120g brown rice penne (Eggs)
- 150g peas
- 40g baby spinach
- 80g greek style yoghurt (Milk)
- 100g smoked salmon (Fish)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 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.)
- 1 unwaxed lemon
- 1 courgette
Nutritional Information
Calories: 602
Protein: 28g
Carbs: 69g
Fat: 24g
Ingredients
- 1 unwaxed lemon (use half)
- 150g peas (use half)
- 100g smoked salmon (use half) (Fish)
- 120g brown rice penne (use half) (Eggs)
- 80g greek style yoghurt (use half) (Milk)
- 11g vegetable stock powder (use half) (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.)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 onion (use half)
- 1 courgette (use half)
- 40g baby spinach (use half)
Nutritional Information
Calories: 514
Protein: 28g
Carbs: 69g
Fat: 14g
Hot Smoked Salmon, Courgette & Pea Pasta
A vibrant pasta to brighten up the winter nights. Simmer sweet onion, 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 large frying pan, a grater & a small mixing bowl
Prep the veg & cook the penne
- Peel and halve the onion, then thinly slice. Trim and slice the courgette into 1/2cm half-moons
- Roughly tear the salmon into smaller pieces
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
Get your simmer on
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and courgette. Cook for 5-6 mins until softened. Season with salt and pepper
- Add the garlic herb paste and cook for 1 min more
- Add the stock and 100ml water (50ml for 1 person), then bring to a simmer for 2-3 mins, until the sauce has thickened slightly
Meanwhile, make the lemon dressing
- Zest half the lemon into the small mixing bowl. Add 1 tsp oil and squeeze in the juice from the lemon (to taste)
- Mix and season well with salt and pepper
Build the dish
- Rinse the spinach, then add to the pan along with the peas
- Cook for 1 min, until the spinach has wilted, then add the cooked pasta, yoghurt and salmon. Stir to combine and season to taste with salt and pepper
Plate up
- Serve the pasta into bowls and drizzle over the lemon dressing
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