Step 1 Cook spaghetti according to packet instructions. Drain well and set aside.
Step 2 Meanwhile, spray a non-stick frying pan with cooking oil and set over medium–high heat. Add onion and garlic; cook for 1–2 minutes, or until soft.
Step 3 Stir in spinach, herbs, stock powder and 1/2 cup water. Cook for another 3–4 minutes.
Step 4 Transfer spinach mixture to a food processor; blend until smooth. Return mixture to pan and stir in cooking cream.
Step 5 Break salmon into chunks. Add salmon, capsicum, corn and chickpeas to pan; stir-fry until thoroughly heated. Add drained spaghetti to salmon mixture in pan; toss to coat.
Step 6 Season with freshly ground black pepper, and serve with extra spinach leaves.