Pasta Fusilli with Salmon


This is a favourite pasta recipe of mine. A delicious combination of spring vegetables and salmon with pasta fusilli in a light cheese sauce - perfect for kids as well as adults! 

Pasta Fusilli with Salmon
15 minutes
25 minutes
Best for


  • 200g fusilli
  • 2 tbsp light olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100g orange pepper, cut into strips
  • 100g broccoli florets
  • 1 medium courgette, sliced and cut into semi-circles
  • 250g salmon fillets
  • 200ml fish stock
  • 150g  crème fraîche
  • 200ml vegetable stock
  • 150g tomatoes, skinned, deseeded and cut into chunks
  • 75g Parmesan cheese, grated
  • Salt and freshly ground black pepper

Conversion chart


  1. Cook the fusilli according to the instructions on the packet.
  2. Heat the oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6–7 minutes until tender, stirring occasionally.
  3. Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3–4 minutes until cooked. Remove from the pan, strain and set aside.
  4. Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer.
  5. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.
  6. Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.


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  • Can I freeze the cooked pasta? How long can I keep it in freezer?

    10 Oct 2014

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