Fish and Seafood Recipes - Saucy Salmon and Mushroom Pasta

Ingredients                 

• 225 g/8 oz/2 cups farfalle

• 298 g/1 can condensed cream of mushroom soup

• 200 g/7 oz/1 small can pink salmon, skinned and boned

• 150 ml/2/3 cup single (light) cream

• 15 ml/1 tbsp chopped parsley

• Salt and freshly ground black pepper

• Grated rind and juice of 1/2 lemon

• Lemon slices

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Method:

1. Cook the pasta according to the packet directions. Drain. Pour the soup into the pasta pan. Heat gently until smooth.

2. Stir in the fish, cream, parsley, a little salt and pepper and the lemon rind and juice. Heat through, stirring occasionally until bubbling.

3. Add the pasta and heat through again. Pile on to plates and garnish with the lemon slices.