Creamy Sicilian Pasta
No Video
  • Prep time 20 '
  • Total time 40 '


  • 150 g dried spaghetti
  • 175 g tomatoes, quartered, seeds discarded and flesh diced
  • 4 spring onions, sliced
  • 30 g black olives, halved
  • 120 g Philadelphia Light with Salmon
  • 100 g salmon fillet, cooked and flaked into chunks


  • Cook the spaghetti in a large pan of boiling water according to pack instructions. When cooked, drain the pasta, reserving its cooking water.
  • Stir the Philly into the pasta together with about 75 ml of the pasta water. Heat until the Philly has melted, then add the salmon chunks, olives, spring onions and tomato pieces.
  • Heat gently for 2-3 minutes to warm the salmon and vegetables. If the sauce is a little thick, simple stir in some more pasta water. Season to taste and serve immediately.


Nutritional Information

Typical values Per Serving
Energy 527.5 kj
Energy 126.0 kcal
Fat 3.9 g
Carb 15.2 g
Protein 6.8 g
Saturated fat 1.3 g
Salt 0.3 g
Dietary fibre 1.0 g
Sugars 8.0 g