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Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the pasta until al dente (cooked but still firm to the bite) then drain and set aside
Heat oil in a large pot or deep pan and fry the garlic and onion until soft
Add the salmon and milk and stir in the contents of the sachet of KNORR Cheese, Mushroom & Garlic Pasta Sauce
Allow to simmer on a low heat for 5 minutes stirring occasionally
Add the green peas and a squeeze of fresh lemon juice and simmer for a further 5 minutes
Combine the sauce with the cooked penne, transfer to a serving dish and serve immediately
Season with Robertson Freshly Ground Black Pepper and serve hot