[feast_advanced_jump_to] Now, I love spaghetti and I don’t think any vegetable is going to replace the satisfaction I get from a bowl of steaming hot pasta. So I’m not one of those people who will happily eat a bowl of vegetable-based spaghetti instead of the proper stuff. Life’s too short to be making those soul-destroying swaps. However, I don’t mind reducing the amount of pasta by a little (i.e not using a FULL PACK for our family of four) and adding in a little courgetti to bulk it out. That I can manage, and actually rather enjoy! All mixed together with chunks of pan-fried salmon and a thick tomato-cream sauce, it makes a great weeknight dinner.
Season the salmon and fry (flesh-side down), then turn the salmon over and move it to the side of the pan. Add onions and garlic and fry, then add in passata, tomato puree, thyme and sugar. Simmer for a few minutes, then remove the skin from the salmon and break up the salmon with a fork. Pour in some cream and stir together, then add cooked spaghetti and courgetti along with a good splash of the pasta cooking water, and toss it all together.
Serve with a sprinkling of black pepper, parmesan and basil leaves. If you want to loosen up the sauce further, simply add in another big splash of the pasta cooking water – that starchy water will help the sauce cling to the pasta.
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This post was first published in January 2015. Updated in April 2021 with new photos, video and a few recipe tweaks. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
