Salmon and leeks creamy rotinis

Author: Les Cultures de chez nous
Rotinis crémeux au saumon et poireaux
Preparation 30
Baking 15
Portions 4
Freezing No


  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 340 gr (12 oz) of three colored rotini pastas
  • 2 finely chopped large garlic cloves
  • 250 ml (1 cup) of chicken broth
  • 250 ml (1 cup) of milk or cooking cream
  • 250 ml (1 cup) of small peas
  • 22 ml (1½ tablespoon) of butter
  • 22 ml (1½ tablespoon) of olive oil
  • 60 ml (4 tablespoons) of flour
  • 15 ml (1 tablespoon) of capers
  • 8 ml (2 teaspoons) of lemon juice
  • 424 ml (15 oz) of canned salmon, drained and crumbled into flakes (2 small cans)
  • Salt and pepper
  • Finely chopped fresh parsley
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  • Cook pastas in boiling water with the instruction over the package. Drain and set aside.
  • In a casserole, fry sliced leeks and garlic into butter and oil, at medium heat, for 2 minutes. Spread flour, then cook 1 minute while stirring.
  • Gradually pour chicken broth, milk or cream over flour while stirring. Continue stirring until the sauce boils and becomes thick. Add peas, salmon, lemon juice and capers. Salt and pepper up to taste, then mix well.
  • Heat sauce without boiling. Serve the sauce over rotini. Garnish with fresh finely chopped parsley.

Chef's notes