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Annabel Karmel
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Pasta Fusilli with Salmon

Top up your omega 3 by eating salmon in this cheesy Pasta Fusilli with Salmon, mixed with spring veggies & garlic.

In need of some more healthy pasta inspiration? Next try Chicken Balls with Spaghetti & Tomato Sauce


Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Great for:  12-18 Months 18 Months-2 Years Kids 2-4 Years Kids 4+ Years
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200 g fusilli
2 tbsp light olive oil
1 onion, finely chopped
1 garlic clove, crushed
100 g orange pepper, cut into strips
100 g brocolli florrets
1 medium courgette, sliced and cut into semi-circles
250 g salmon fillets
200 ml fish stock
150 ml creme fraiche
200 ml vegetable stock
150 tomatoes, skinned, deseeded and cut into chunks
75 g parmesan cheese, grated
  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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