In a large pot with boiling water add the vegetable cubes. Once dissolved add the pasta and cook following pack instructions until al dente. Drain and reserve ½ cup of the pasta water.

Meanwhile, in a dry nonstick pan, add the capers and dry fry until crispy, stirring occasionally so that they don’t burn. Set aside to cool.

In the same pan, add some olive oil and sauté the spring onion and smoked salmon. Once cooked squeeze some lemon juice on top and set aside.

In a small blender add the cream cheese, Alfredo sauce, some of the reserved pasta water, lemon juice and zest, salt and pepper and pulse. Add the cream cheese mix, salmon and capers to the drained pasta, mix and serve. Add some more capers and dill for garnishing.