Salmon and pasta

I had only fifteen minutes to make something for supper on Thursday afternoon due to an unscheduled visit to the garage with car problems.

On raiding the fridge I came up with this simple and tasty smoked salmon and pasta.

2 spring onions

Handful of mushrooms

1 stick celery

1/2 red pepper

1 large clove of garlic

1/2 courgette

250g Norwegian Smoked Salmon ( the one from Aldi is really good in my opinion)

1 good tablespoon of creme fraiche

200-250g pasta (I used an organic kids shapes one from Avoca with spinach and tomato flavours)

3 good handfuls of washed spinach leaves, frozen would be fine too.

To speed things up I sliced the celery, pepper and courgette and tossed them into a pan with a little simmering water to soften them slightly, once softened drain and plunge into cold water to prevent over cooking and loss of flavour.

For some texture quarter the mushrooms and sauté in a little oil and butter.

Put the pasta on to cook according to packet instructions.

In a large pan soften the spring onions and garlic on a low heat to get maximum flavour, stirring continuously so the garlic doesn't burn. Add the celery, courgette, pepper and mushrooms. Season with some black pepper . The pasta should be cooked at this stage so toss into pan along with the spinach leaves and smoked salmon. Stir in the creme fraiche and a good squeeze of lemon juice, being careful no pips slip in.