Creamy Salmon Pasta

Ingredients

• 150g cooked salmon, flaked
• 1 cup small pasta shapes
• 3 tbsp cream cheese
• 1/2 cup frozen peas, thawed
• 1/4 cup pasta water
• 1 tsp lemon zest (optional)

Method

1. 01

   Cook 1 cup of small pasta shapes in unsalted boiling water until very soft — slightly past al dente. Drain, reserving 1/4 cup of pasta water.

2. 02

   Meanwhile, flake 150g cooked salmon into small pieces, checking carefully for any bones. Set aside.

3. 03

   In the pasta pot, combine 3 tbsp cream cheese with the reserved pasta water over low heat, stirring until melted into a smooth creamy sauce.

4. 04

   Add 1/2 cup thawed frozen peas to the sauce and stir for 1 minute.

5. 05

   Add the cooked pasta and flaked salmon to the sauce and toss gently to combine, ensuring everything is evenly coated. Cool before serving.

How to offer

Serve in small portions, cut into age-appropriate pieces. The creamy sauce makes pasta easy to scoop and self-feed at 12 months. Omega-3 rich salmon is excellent for brain development.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of milk to loosen the sauce.