Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1100 / 264
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Halve the cherrytomatoes. Tear the salmon into bite-sized pieces.
2 Boil fettuccine
Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 2-3 min until 'al dente' or cooked to your liking. Drain and reserve 200/300/450ml of pasta water.
3 Cook tomatoes
Meanwhile, heat a pan over a medium-high heat with a generous drizzle of oliveoil. Add the tomatoes and fry for 4 min or until they start to pop.
Add the measuredwater (use the reserved pasta cooking water!) to the pan with the stockcube, the Granapadano, spinach and creamcheese. Simmer for 3 min. Season with salt and pepper.
Remove the pan from the heat. Add the drained fettuccine and salmon to the pan.
Toss. Divide among plates and finish with a generous grind of blackpepper.
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