Salmon fusilli

    20 min

    Tasty salmon fusilli pasta with a twist of cheese and basil. Use leftover salmon or fresh salmon, but poach the salmon first.

    Shetland, Scotland, UK
    5 people made this

    Serves: 2 

    • 250g (9 oz) fusilli pasta
    • 1 1/2 leeks
    • 150ml (1/4 pint) white wine
    • 100ml low-fat crème fraîche
    • 100g cooked salmon
    • small bunch basil leaves
    • 55g (2 oz) Cheddar cheese, grated

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook the pasta in a large pan of boiling water for 6 minutes.
    2. Meanwhile, thinly slice the leeks. Add to the pan with the pasta and continue cooking for a further 3 minutes until tender. Drain.
    3. Bring the wine to the boil rapidly until reduced by half. Stir in the crème fraîche and heat through.
    4. Flake the salmon and shred the basil leaves. Stir into sauce and toss in the pasta.
    5. Serve on hot plates with the cheese sprinkled over.

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