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Salmon and dill pasta

Salmon and dill pasta

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Dry pasta

240 g, fusilli variety

Light cream

⅓ cup(s), (cooking cream), (80ml)

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Skinless salmon, cooked without added fat

480 g, (4 x 120g) flaked

Fresh dill

1 tbs, plus extra to garnish

Dijon mustard

1 tsp

Instructions

  1. Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving ¼ cup (60ml) of cooking water, and return to pan.
  2. Whisk cream, lemon rind and juice and mustard in a small bowl. Add to pasta with reserved pasta water to help create a smooth sauce. Gently stir through salmon and dill, season with salt and pepper. Scatter over extra dill to serve.

Notes

TIP: Boost your fibre intake by swapping the regular fusilli for a wholewheat version, or any other wholewheat pasta.

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