Recipe: pasta with salmon and peas

This is an adaptable, leftovers type recipe which was in Good Food magazine and which I adapted to work with what I had in.

Ingredients
cooked pasta (any kind)
cooked salmon
cooked peas
(I cooked the peas, wrapped the salmon in foil and steamed it over the peas)
half a tube of Primula light cheese spread (or the equivalent)
mushrooms, chopped
spray oil
a squidge of garlic
seasonings

Method.
Assemble the cooked pasta, peas and salmon, flaked into chunks).  If you can reserve some of the pasta cooking water, do so.
In a pan, spray some oil and sizzle the mushrooms.  Add the peas and the garlic and stir them round for a minute.  Then add the pasta and mix it all gently, followed by the soft cheese.  Reduce the heal and stir as the cheese melts and makes a sauce.  As it does so, add some of the pasta water (about three tbsp is plenty.
Finally, add the salmon and mix it in very carefully, taste and season, if necessary, and serve piping hot.

SW:  one healthy extra A (more if you use more cheese spread)

It's adaptable - use whatever you have - and would be great for leftover chicken, or ham.  The cheese makes a lovely sauce (the original recipe said creme fraiche  but I didn't have any)