Salmon and Pasta Bake
Serves 4
6 g fiber / 7.5 g fat per serving
A great-tasting traditional dish.
Ingredients:
410g / 13oz pasta of your choice
1 zucchini (courgette), sliced
1 red pepper, chopped
1 clove garlic, crushed
410g / 13oz canned pink salmon, drained, flaked
1 tsp paprika
1 tsp chilli powder or according to taste
1 tsp French mustard
1-1/2 cups / 375ml / 12fl oz evaporated milk
1-1/2 cups / 375ml / 12fl oz chicken or vegetable stock
2 tblsp cornflour blended with 4 tbsp water
1 tbsp grated Parmesan cheese
freshly ground black pepper
cheesy topping
2 tsp grated Parmesan cheese
2 tbsp breadcrumbs, made from stale bread
Directions:
1. Cook pasta in boiling water in a large saucepan following packet direction. Drain, set aside and keep warm.
2. Lightly spray a nonstick frying pan with cooking oil spray and heat over a medium heat. Add zucchini (courgette) , red pepper, and garlic and stir-fry for 2 minutes.
3. Add salmon, paprika, chili powder, mustard, evaporated milk, stock and corn flour mixture and bring to the boil. Cook, stirring, until mixture thickens. Stir in Parmesan cheese and season to taste with black pepper. Add pasta and mix to combine. Pour into a large ovenproof dish.
4. For topping: Combine Parmesan cheese and breadcrumbs and sprinkle over pasta mixture. Bake at 2000C/4000F for 15-20 minutes or until mixture is bubbling and top is golden.