By: Professor Fionnuala McAuliffe & Dr. Karen Lindsay
250g whole-wheat pasta
½ tbsp olive oil
125g smoked salmon, thinly sliced
200g light cream cheese
3 tbsp low-fat milk
Juice of half a lemon
100g mushrooms, sliced
100g fresh or frozen peas
Freshly ground black pepper
Small bunch of chives, chopped
- Cook the pasta in a large saucepan of boiling water for 10 minutes then drain well.
- Meanwhile, heat the oil in a frying and add the mushrooms. Stir-fry for 1 minute or until lightly browned then add the cream cheese and milk and stir until the cheese has melted.
- Add the smoked salmon, peas and chives, season with pepper and squeeze over the lemon juice. Stir and heat through for 2 minutes.
- Add the sauce to the saucepan of drained, cooked pasta and toss well together before serving.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at The National Maternity Hospital, Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow