Salmon and leek pasta | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 2 leeks, white and light green part only, thinly sliced
• 5 cloves garlic, minced
• 3 tbsp (45 mL) all purpose flour
• 1/4 tsp (1 mL) hot pepper flakes
• 2 cups (500 mL)1 or 2% milk
• 1 cup (250 mL) sodium reduced vegetable or chicken broth
• 2 tbsp (25 mL) tomato paste
• 12 oz (375 g) boneless skinless salmon fillets
• 2 tbsp (25 mL) each chopped fresh parsley and basil
• 1 lb (500 g) penne pasta