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Creamy Sundried Tomato and Salmon Alfredo Pasta Bake
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3.8 from 15 votes

Lightened Up Sundried Tomato and Salmon Pasta Alfredo Bake

A lightened up twist on the traditional alfredo, this sundried tomato and salmon alfredo is every bit as indulgent as the original, but without loads of heavy cream. Creamy, cheesey goodness with sun dried tomatoes studded in there to give it a little pop of sunshine.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 serves
Calories: 331kcal
Author: Whole Food Bellies

Ingredients

  • 8 ounces whole wheat penne pasta
  • 2 tbsp unsalted butter
  • 5 cloves garlic minced
  • 1 tbsp whole wheat flour
  • 1 cup whole milk
  • 1 tbsp cream cheese
  • ¼ cup chicken broth or more, to taste
  • salt and pepper to taste
  • 1 lb salmon skin off
  • 1 14.5 ounce can diced tomatoes
  • ½ cup mozzarella cheese shredded
  • ¼ cup finely chopped sun-dried tomatoes
  • 2 tbsp grated Parmesan
  • 2 tbsp chopped fresh parsley leaves
  • chilli flakes to serve

Instructions

  • Preheat oven to 350 degrees
  • Cook pasta according to package instructions
  • In a large skillet with a lid, melt the butter over med-high heat. Once melted, add in the garlic and cook, stirring frequently, for 1-2 mins, until fragrant
  • Whisk in the flour for about a minute and then gradually whisk in the milk, watching for lumps. Whisk continuously until the mixture has thickened slightly, about 1-2 minutes. Stir in cream cheese and the chicken broth and mix until smooth. Season with salt and pepper, to taste and turn the heat to low
  • Pop the salmon fillet into the alfredo mixture and put the lid on the skillet. Let it sit for about 3 minutes before flipping it over and putting the lid back on for another 3 mins (you may need a minute or two more on each side if it is a thicker cut).
  • Using a fork, gently flake the salmon into the alfredo mixture
  • Add the cooked pasta, diced tomatoes, mozzarella and sun-dried tomatoes to the mixture and stir well to combine. Sprinkle the parmesan on top and pop into the oven for 10-14 mins (see notes)
  • Serve garnished with parsley with a nice hunk of fresh bread and a salad on the side

Notes

If you are making for a friend or for the freezer then transfer to a greased dish or a disposable aluminium dish before topping with parmesan and putting into the oven.
To prepare ahead, then prepare right up to the end but don't put in the oven. Cover and refrigerate until ready and then pop into the oven for 10-14 mins

Nutrition

Calories: 331kcal | Carbohydrates: 35.6g | Protein: 25g | Fat: 11.9g | Saturated Fat: 4.6g | Cholesterol: 51mg | Sodium: 158mg | Fiber: 5.5g | Sugar: 5.8g