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.