Watch this humble list of ingredients come together to create a new family fave. This creamy pasta is a budget-friendly way to sneak some healthy salmon onto their plates, stretching two fillets to feed four.
of your reference intake. Typical energy values per 100g: 523kj/125kcal
Cook: 15 Mins
Serves: 5
Ingredients
300g wholewheat fusilli
1 leek, finely diced or very thinly sliced (to suit your family’s preference!)
1 tbsp butter
1 tsp olive oil
2 Asda Flavoursome Salmon Fillets, cut into chunks with the skin cut away and discarded
1 zero-salt vegetable stock cube
260g frozen peas
150g Asda Light Garlic & Herb Soft Cheese
Method
Bring a large saucepan of water to the boil; make sure there is enough as you’ll be removing some for the sauce later. Tip in the pasta, cook following pack instructions and drain once ready.
Meanwhile, put the leek into a frying pan with the butter and oil and cook for 5 mins or until softened.
Add salmon fillets into the leeks for a min, then crumble in the stock cube and add 300ml of the pasta cooking water (ladle straight out of the saucepan). Stir in the peas and bubble for 3–4 mins until the salmon is cooked through.
Stir in the cream cheese until it has melted into the sauce, quickly followed by the drained pasta. Stir until the pasta shapes are thoroughly coated, it doesn’t matter if the salmon begins to flake as you mix. Scoop onto plates or shallow bowls to serve.
