Seaside Carbonara


400g Spaghetti

200g Courgettes

2tsp Extra Virgin Olive Oil

2 Cloves of Fresh Garlic

418g Pink Salmon

150ml Full Fat Yoghurt

60ml Whole Milk

1 Fresh Lemon

3tbsp Fresh Chives

Pinch of Black Pepper

1l Water


1. Cook past in boiling water.

2. Add diced courgette 2 minutes before end of cooking time.

3. Drain and reserve water.

4. Return spaghetti and courgette to pan.

5. Meanwhile heat oil in pan and add crushed garlic.Cook for 1 minute.

6. Drain and remove bones from salmon. Add to garlic in pan.

7.Add yoghurt and milk and warm through.

8. Grate lemon and squeeze juice.

9. Add 1/2 of juice lemon juice 1 tsp of lemon rind.


11. Pour over pasta and add 4 tbsp of reserved cooking water and warm through over a low heat.

12. Serve.