We’ve used buttermilk instead of cream to make this creamy salmon and courgette pasta lower in fat. Traditionally made from the milk left after making butter, it’s high in potassium, vitamin B12, calcium and a good source of phosphorus.


200g spaghetti

2tsp olive oil

200g salmon fillet

4 courgettes, coarsely grated

1 garlic clove, crushed

284ml carton buttermilk

small bunch basil leaves

Juice of 1 lime or lemon




1 Cook the spaghetti in a large pan of boiling salted water for 10 mins.

2 Meanwhile, heat olive oil in a large frying pan, add salmon, cook for about 5 mins .

3 Stir in grated courgette and garlic, cook for 3 mins or until just softened.

4 Drain spaghetti, reserving a cupful of cooking water. Tip pasta into the frying pan with the salmon and courgette.

5 Pour on the buttermilk, season generously, stir over a low heat, toss everything together to warm through. Add basil leaves and lime or lemon juice and serve.

Per serving: 319 cals, 9g fat (1.5g saturated), 42g carbs