Creamy Salmon Pasta Bake
Perfect for summer evenings - make 2 salmon fillets feed 4 people in this easy, budget friendly and delicious midweek pasta recipe
1 tbsp Carla’s Persillade Blend
350g large pasta shells (conchiglioni is a good choice)
4 spring onions, finely chopped
150ml single cream
4 tbsp half-fat crème fraiche
2 hot-smoked salmon fillets, flaked
150g frozen peas, defrosted
100g tenderstem broccoli, chopped into 5cm lengths
Finely grated zest of 1 lemon, plus wedges to serve
50g finely grated parmesan
Heat the oven to 180 degrees fan, gas 6. Cook the pasta in a pan of salted water for 2 minutes less than the pack instructions, then drain, reserving a cup of the cooking water.
When the pasta is almost done, heat the butter in an ovenproof casserole dish over a medium heat on the hob and cook the spring onions for 1-2 minutes.
Add the drained pasta, single cream, crème fraiche and about half the reserved cooking water, then cook, stirring constantly, for 1-2 minutes until the sauce starts to thicken nicely.
Add the remaining ingredients, along with enough of the cooking water to make a light sauce, and stir well to coat the pasta. Season well.
Then bake in the oven for 15-20 minutes until golden and bubbling. Scatter with a little more Persillade for garnish and serve with lemon wedges and a salad.