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½ cup cooked pasta (macaroni or shells)

200g tin of pink salmon

½ cup of broccoli, cut into small florets

½ cup of fat free sundried tomatoes

¼ cup of onions, sliced

1 cup of baby spinach leaves or silverbeet

½ teaspoon minced garlic or 1 clove garlic, finely chopped

2 teaspoons of plain flour

¾ cup of skim milk

2 teaspoons of bread crumbs

2 teaspoons extra light cream cheese

1 teaspoon parmesan cheese

½ teaspoon wholegrain mustard

1 teaspoon margarine

Spray oil

1 Serve

2 Serves

3½ Serves
  1. Preheat oven to 180°C. Cook pasta according to packet instructions.
  2. Heat a non-stick frying pan and spray with oil. Add onion and garlic and cook for 2-3 minutes or until soft. Add broccoli and cook for a further 2-3 minutes.
  3. Melt margarine in a saucepan over medium heat. Add flour, stirring for 1 minute. Slowly add milk, stirring constantly (preferably with a whisk) until sauce thickens. Add cream cheese, wholegrain mustard and parmesan stirring constantly.
  4. Add pasta, salmon, sun-dried tomatoes and baby spinach to sauce mixture and stir through well.
  5. Place pasta mixture in an oven proof dish, sprinkle with breadcrumbs and bake for 5-10 minutes or until golden. Serve immediately with green salad if desired.