Creamy Salmon, Vegetables & Penne Pots
Recipe: #25288
November 29, 2016
Categories: Salmon, Cheese, Parmesan, Penne Brunch, Mothers Day, Oven Bake, Gluten-Free, more
"From Recipe+ August'16"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (324.5 g)
- Calories 377.4
- Total Fat - 12.8 g
- Saturated Fat - 3.4 g
- Cholesterol - 55.2 mg
- Sodium - 611 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 5.8 g
- Sugars - 5.5 g
- Protein - 31.7 g
- Calcium - 211.3 mg
- Iron - 3.6 mg
- Vitamin C - 68.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat dairy spread in a medium saucepan over moderate heat and add leek and celery and cook and stir for 8 minutes and then add garlic and broccoli, cook and stir for 30 seconds and then stir in the water and bring to the boil.
Step 2
Reduce heat and simmer for 4 minutes or until broccoli is tender and then transfer mixture to a bowl and cool.
Step 3
Meanwhile, cook pasta in a saucepan of boiling water for 10 minutes or until tender and drain.
Step 4
To make the bechamel sauce, heat extra dairy spread in a saucepan over moderate heat and add flour, cook and stir for 1 minutes or until thick.
Step 5
Remove from heat, gradually whisk in milk and then return to a moderate heat and whisk for 3 minutes or until sauce boils and thickens and then stir in zest, juice and thyme leaves.
Step 6
Preheat oven to 180C/160C fan forced.
Step 7
Grease 6 x 1 1/2 cup ovenproof ramekins and place them on an oven tray.
Step 8
Add vegetable mixture, béchamel sauce and salmon to pasta and mix well and season to taste.
Step 9
Spoon into the prepared ramekins, sprinkle with parmesan and bake for 20 minutes or until heated and golden.
Step 10
Serve sprinkled with extra thyme.
Tips
No special items needed.
2 Reviews
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