About this recipe:Fettucine is tossed with a creamy sauce, salmon, green peppers and topped with crumbled blue cheese. This pasta dish is rich and highly indulgent. Serve with a slice of garlic bread or salad.
225g dry fettuccine noodles
3 tablespoons olive oil
1/2 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 tablespoons dried Italian seasoning
70g pitted kalamata olives
1 lemon, juiced
1 (418g) tin red salmon, drained
225g reduced fat soured cream
225g low fat natural yoghurt
55g blue cheese, crumbled
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large saucepan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large heavy frying pan over medium heat. Saute onion and pepper until onion is soft and translucent. Add dried Italian herbs and kalamata olives. Stir in lemon juice and cook 10 minutes or until liquid is reduced. Stir in salmon, soured cream, yoghurt and blue cheese. Toss with cooked pasta until evenly coated.