Salmon Spaghetti

A great way to get those vital omega 3s into fussy eaters, as well as some sneaky veg, this pasta is a sure-fire hit.

You will need
A handful of spaghetti, snapped in half and cooked according to packet instructions
100g butter
2 tablespoons spelt/wholemeal flour
1 cup low fat milk
1/2 cup grated cheese
1/2 cup grated or finely sliced veggies (cabbage, zucchini, eggplant, carrot all make great additions)
Large tin pink or red salmon
1/3 cup finely chopped fresh herbs (I used parsley and Dill)

Melt the butter in a saucepan over moderate heat. Once it begins to bubble and has turned a lustrous gold, add flour and stir until you have a ball. Add milk in very small quantities, starting with a tablespoon, and stir continuously.

Once you have a nice, thickening white sauce, add the veggies and cheese. Strain off the salmon and incorporate, mashing down so that there are no large chunks. Add the drained, cooked pasta and the parsley, stir over low heat, then serve. This is a firm favourite for us- the white sauce mix cooks in the time it takes to boil pasta. From start to finish this is a fifteen minute dinner.