Salmon and Pea One-Pot Pasta

One-pot pasta dishes can save time, reduce the amount of water needed for cooking and reduce the washing up. Perfect for campsite cooking or boondocking in your favorite spot. I prefer the risotto method, adding water a little at a time. This works best when adding hot, recently boiled water and I rely on my electric travel kettle for this. If you have a microwave in your campervan you could heat some water that way too. 

Yield

2 servings 

Ingredients list

2 Cups (4oz/115g) orecchiette (or whatever small pasta shape you have) 

1 Cup/ 2 large handfuls of frozen peas 

2 3oz pouches of salmon (or 6oz can)

½ a 5oz block of Boursin cheese (cream cheese or creme fraiche could also be used) 

Fresh dill or chives (optional)

1 Lemon 

Method 

Flick the kettle on or boil water using whatever method you have available. 

Heat a large, deep sided frying pan. Throw in the pasta and pour in hot water until the pasta is just covered. Bring to the boil. 

Stirring regularly, keep an eye on the pasta, don’t let it dry out. Continue adding water a splash at a time until cooked through. Cooking time will depend on the pasta you are using, but usually 8-10 minutes. 

Toss in the frozen peas with about 4 minutes cooking time left. When the pasta is cooked through it should look glossy and there should be a small amount of starchy water left in the pan. This will become the sauce! 

Tip in the salmon and combine the boursin cheese with the starchy cooking water.  Carefully toss everything together until the cheese has melted and everything is coated in a shiny and creamy sauce. 

Serve with a squeeze of lemon, black pepper and fresh herbs if using. 

TIP: Stirring is important to prevent the pasta sticking. It will also encourage the release of starch from the pasta.