About this recipe:Inspired by my favourite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy white sauce and salmon complement each other well. Spinach adds great colour.
1/2 (500g) packet fettuccine pasta
1 tablespoon plain flour
80g freshly grated Parmesan cheese
225g smoked salmon, chopped
30g chopped fresh spinach
2 tablespoons capers
4 tablespoons chopped sun-dried tomatoes
50g chopped fresh oregano
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.