Fish pasta with cream cheese and dill


I have always been a big fan of fish, not only fresh kinds, but I find ‘processed’ kinds like smoked and canned offer interesting flavours and are easy to use as an ingredient toos. Canned oily fish in particular provide long-chain omega-3 fatty acids and when eaten with bones, calcium and phosphorus too.


200g pasta shapes

100g frozen green peas

150g cream cheese

100g smoked salmon

90g canned sardines, drained

a sprinkle of dill


  1. Cook pasta shapes according to packet instruction. Around a minute before you drain this, add the frozen peas. 
  2. Drain the pasta and peas, return to the hot saucepan, combine with the cream cheese. 
  3. Add the fish, breaking the flesh along the way, then the dill.
  4. Serve with a wedge of lemon.

Nutrition Information:

Per 100g: 

Energy 685kJ 163kcal | Fat 6.8g of which saturates 3.2g | Carbohydrate 16g of which sugars 1.8g | Fibre 1.6g | Protein 8.6g | Salt 0.52g


Per portion (310g):  

Energy 2143kJ 511kcal | Fat 21g of which saturates 9.9g | Carbohydrate 50g of which sugars 5.5g | Fibre 5g | Protein 27g | Salt 1.6g


Recipe by Nutritionist and mum-of-two Georgine Leung (@georginechikchi). You can read more recipes here, including Pasta Sardinia Easy recipe and Tender greens on toast with pea.








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