Creamy Sicilian Pasta
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  • 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 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 Philadelphia into the pasta together with about 75 ml of the pasta water. Heat until the Philadelphia 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 recipe
Energy 4296.0 kj
Energy 1026.0 kcal
Fat 32.2 g
Carb 124.0 g
Protein 55.6 g
Saturated fat 11.0 g
Salt 2.8 g
Dietary fibre 8.0 g
Sugars 32.2 g