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Salmon & Garden Peas Penne
Salmon & Garden Peas Penne


300g Penne pasta.  

1 tablespoon sunflower oil.

1 cup diced onion.

½ tablespoon garlic paste.

2 x 213g canned salmon, drained.  

2 cups milk.

1 sachet cheddar & peppercorn pasta sauce.  

1 cup McCain frozen garden peas.

1 teaspoon lemon juice.

1 teaspoon parsley leaves, roughly.




  1. Bring a large pot of salted water to the boil and cook the pasta until al dente then drain and set aside.
  2. Heat oil in a large saucepan and fry the diced onion until soft then add garlic, stir and continue to fry for 30 seconds.
  3. Add salmon, milk and stir in the contents of the sachet of cheddar and peppercorn sauce. Allow to simmer on medium-low heat for 7 minutes stirring occasionally.
  4. Add green peas and lemon juice, continue to simmer for a further 5 minutes.
  5. Combine the sauce with the cooked penne, add parsley and transfer to a serving dish and serve immediately.

Serve with French summer salad.