Salmon and Leek Pasta

1 Tbsp canola oil (15 mL)

2 leeks, white and light green part only, thinly sliced (2)

5 cloves garlic, minced (5)

3 Tbsp all purpose flour (45 mL)

1/4 tsp hot pepper flakes (1 mL)

2 cups 1% or 2% milk (500 mL)

1 cup sodium reduced vegetable or chicken broth (250 mL)

2 Tbsp tomato paste (30 mL)

1 (12 oz /375 g) boneless skinless salmon fillet (1)

2 Tbsp chopped fresh parsley (30 mL)

2 Tbsp chopped fresh basil (30 mL)

1 lb penne pasta (500 g)
1. In a large skillet, over medium heat, add canola oil. Add leeks and garlic and stir for 8 minutes or until mixture softens and is golden brown. Stir in flour and hot pepper flakes and cook for 1 minute. Whisk in milk and broth and stir for about 8 minutes or until sauce thickens. Whisk in tomato paste.
2. Add salmon fillet; cover and cook for about 6 minutes, stirring occasionally until salmon starts to flake. Stir in parsley and basil.
3. Meanwhile, in a pot of boiling water add pasta and cook for about 8 minutes or until tender but firm. Drain well and return pasta to pot.
4. Pour leek and salmon sauce over pasta and toss to coat. Salmon will break up into smaller pieces as it coats the pasta.