A fishy twist on a carbonara

Using canned salmon to make it super easy to put together.

Recipe from our The First Foods Book

  • Serves

  • Prep

  • Cook

  • Freeze



  • Soya free
  • Nut free


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  • 280 g/10 oz dried spaghetti
  • 1 x courgette, diced
  • 2 x teaspoons olive oil
  • 1 x large garlic clove, finely chopped
  • 350 g/12 oz canned red salmon in water, drained, any skin + bones removed + flesh flaked
  • 100 ml/3½ fl oz double cream
  • 50 ml/2 fl oz whole milk
  • Juice of ½ lemon
  • 1 x teaspoon finely grated lemon rind
  • 2–3 x tablespoons snipped chives
  • Freshly ground black pepper


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  1. Cook the pasta in a saucepan of boiling water according to the packet instructions until tender, adding the courgette 2 minutes before the end of the cooking time. Drain, reserving the cooking water. Return the pasta + courgette to the pan.
  2. Meanwhile, heat the oil in a saucepan over a low heat + cook the garlic for 1 minute until softened, stirring + taking care not to let it brown. Stir in the salmon, then pour in the cream + milk + warm through for 5 minutes, stirring frequently.
  3. Stir in the lemon juice, lemon rind + chives. Season with a little pepper + warm through gently. Pour the sauce over the pasta, add tablespoons of the reserved cooking water+ warm through over a low heat, tossing until combined. Finely chop the pasta for babies before serving.
Fun for little ones

Fun For Little Ones

Cook a bit of extra spaghetti + let your little one use it for spaghetti painting. Dip the strands in paint + squiggle them across some paper.

Recipe tip bright ideas

Handy Tips

Little ones love slurping spaghetti but chop it up if they're struggling.

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