I love to have leftovers in my fridge because they can be transformed into completely new dishes. For example, I turned my Easter dinner oven baked salmon, or whatever was left of it, into a quick and simple pasta dish. The only ingredient that actually requires cooking in this recipe is the pasta, so your meal will be ready in minutes. It is low in fat, nutritious and there’ll be enough for a family of 4. Enjoy!
200 g spaghetti
1 bay leaf
1 and 1/3 cup baked (cooked) salmon
1 and 1/2 cup finely chopped fresh spinach
1 and 1/2 tablespoons low-fat cream cheese
1 tablespoon butter
1 heaped teaspoon smoked paprika
2/3 cup water (used to cook the spaghetti)
Sea salt and white pepper to taste
Cook the spaghetti with the bay leaf in salted water. Strain, saving the water, and set aside. Discard the bay leaf. Combine the cream cheese and butter with the water used to cook the pasta (best if the water is hot or at least very warm) and mix together well. Fold in the salmon, spinach, add the smoked paprika, season and stir well. Combine the mixture with the pasta and serve.