This tinned salmon pasta recipe was our kind of ‘outback gourmet’ on our trip around Oz. You don’t need a single fresh ingredient, and it still tastes delicious.
It is also a really quick recipe, the longest part is boiling the water and pasta.
You can use any kind of pasta, and substitute the salmon with any other protein you choose. You can use a small tin of salmon – or use half a big tin and save the rest for lunches the next day. Really, anything goes.
1. Cook the pasta in a pot until al
dente. When almost cooked, throw in dehydrated peas (and vege, if using) for a
few minutes until they are soft. Drain pasta and veges and remove from pot.
2. Fry onion and garlic in a little olive oil for a minute (if using). Then turn off heat.
3. Put salmon in the pot and break it up.
4. Add cream and half the parmesan cheese, stir together.
5. Return pasta and veges to the pot. Stir well until combined.
6. Serve with remaining parmesan cheese.
I’m a big fan of fresh ingredients. But, every time I cook this salmon pasta recipe I’m surprised how good it tastes even without the fresh stuff. Of course, I always throw in a grated zucchini or chopped carrot or some spinach if I have some. That just makes it taste even better.
If you don’t like salmon, try substituting with tuna or ham, or extra cheese. You’ll still get a delicious result!Trip around Oz › Camping food ideas › Recipes for remote camping › Salmon pasta recipe