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Photo of Creamy salmon pasta with asparagus by WW

Creamy salmon pasta with asparagus

Total Time
30 min
10 min
20 min
Make a creamy sauce from just milk, flour and a bit of canola spread.


Dry pasta

240 g, (spiral)


2 bunch(es), cut into 5cm lengths

Skinless salmon

240 g

Reduced fat oil spread

15 g

Plain flour

¼ cup(s), (35g)

Skim milk

2½ cup(s)

Olive oil

2 tsp


  1. 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.
  2. 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.
  3. 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.
  4. 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.