200 g fusilli<br />
2 tbsp light olive oil<br />
1 onion, finely chopped <br />
1 garlic clove, crushed <br />
100 g orange pepper, cut into strips<br />
100 g brocolli florrets <br />
1 medium courgette, sliced and cut into semi-circles <br />
250 g salmon fillets <br />
200 ml fish stock <br />
150 ml creme fraiche<br />
200 ml vegetable stock<br />
150 tomatoes, skinned, deseeded and cut into chunks<br />
75 g parmesan cheese, grated <ol>
<li>Cook the fusilli according to the instructions on the packet.</li>
<li>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.</li>
<li>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.</li>
<li>Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer.</li>
<li>Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.</li>
<li>Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.</li>
</ol>
Pasta Fusilli with Salmon
Top up your omega 3 by eating salmon in this cheesy pasta dish, mixed with spring veggies & garlic.
