Forget creamy heavy sauces full of fats, this is a delicious lighter style sauce that is quick to put together and requires absolutely no cooking. You can also use this for a dressing on salads, fish or chicken. Make this up and keep it in the fridge to also use as a spread on sandwiches or in wraps.
Makes 1-1/2 cups
Preheat the oven to 195c
Wrap the salmon in baking paper and alfoil and bake for 20 minutes. Allow the salmon to cool and then flake it apart. Combine all the ingredients for the sauce and season with salt and pepper.
Cook the pasta as directed on the back of a packet in plenty of salted water. Drain the pasta reserving some of the pasta water.
Toss the pasta with enough of the sauce to just cover the pasta. Toss through the flaked salmon and a touch of the hot pasta water to just loosen up the sauce.
Feel free to add shredded chicken instead of the salmon, and wilted baby spinach, you can also use, smoked salmon or tinned salmon.