Creamy salmon & spinach tagliatelle

Make lower calorie creamy sauces to go with pasta by replacing double cream with a creamy dip. A tablespoon of double cream contains 67 calories and 7.2g fat. In contrast, a tablespoon of sour cream and chive dip contains 45 calories and 4.3g fat, and a tablespoon of onion and garlic dip has 55 calories and 5.6g fat. The reduced-fat varieties contain even less.

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 225g/8oz tagliatelle
• 1 (100g) bag spinach leaves, washed
• 2 (180g) cans skinless and boneless pink salmon, flaked
• ½ x 200g tub reduced-fat sour cream and chive dip
• Freshly ground black pepper

What you do:

1. Cook the tagliatelle in a large pan of boiling salted water for 10-12mins or until just tender. Meanwhile, drain the salmon well, then pick over discarding any skin or bones. Flake the salmon.
2. Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain – the boiling water will wilt the spinach without overcooking it.
3. Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few minutes until the salmon is hot. Serve immediately and season to flavour.

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