Creamy Salmon and Pumpkin Pasta - Real Food for Real People Weight Watchers

Serves 4 |
Points per serving | 6.5
Prep | 10 Mins
Cooking | 12-15 Mins


Ingredients

4 spring onions, finely sliced
1 tsp minced garlic
1 1/4 cups low-fat evaporated milk
1 TBS cornflour
2 TBS water
2 x 200g cans red salmon in brine, flaked with skin and bones removed
2 cups cubed pumpkin (2cm), microwaved or steamed until tender
4 cups cooked pasta shells, hot
2 TBS flat leaf parsley, chopped (I didn't bother with this)


1. Coat a non stick frypan with cooking spray and heat. Cook the spring onions and garlic for 2 minutes while stirring.

2 Add the evaporated milk to the frypan and bring to the boil. Mix the cornflour with 2 tablespoons of water and stir in. Cook, while stirring, for 3 minutes or until thickened.

3. Stir in the slamon and pumpkin and heat through. Mix in the hot cooked pasta. Spoon into warm bowls and scatter with parsley. Serve with a point free green salad sprinkled with no oil french salad dressing.

Note: When I did this I put the pasta & pumpkin on to cook first and cooked the actual sauce within the last 6 or 7 minutes. I also cooked the pumpkin in the microwave on high for 6 mins with about a tablespoon of water, covered. And then I let it rest till the end.

It was absolutely delish!

*hugs*
Cailin