Creamy salmon pasta with asparagus
10 - 14
PersonalPoints™ per serving
Make a creamy sauce from just milk, flour and a bit of canola spread.
240 g, (spiral)
2 bunch(es), cut into 5cm lengths
Reduced fat oil spread
¼ cup(s), (35g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus for last 2 minutes of cooking. Drain. Return to pan.
- Meanwhile, heat oil in a small non-stick frying pan over medium heat. Cook salmon for 2–3 minutes each side or until just cooked through. Transfer to a plate. Using 2 forks, coarsely flake salmon.
- Melt spread in a saucepan over medium heat. Add flour and cook, stirring, for 30 seconds or until combined. Gradually whisk in milk until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes or until sauce has thickened.
- Add sauce and salmon to pasta mixture. Season with pepper and toss gently to combine. Serve.
SERVING SUGGESTION: mixed salad leaves, drizzled with lemon juice.You can use ocean trout instead of salmon.