Cook the pasta in a pan of lighly salted boiling water until it is tender and soft.
Meanwhile, cut the smoked salmon into thin strips of around 5mm wide. Strip the leaves from the thyme sprigs and rinse in water. Drain the pasta and stir in the low fat single cream adding 1/4 of the smoked salmon. Season with pepper and heat for afew minutes. Then add the remaining salmon and thyme and serve.