Creamy Salmon, Vegetables & Penne Pots
November 29, 2016
"From Recipe+ August'16"
- 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
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.
Reduce heat and simmer for 4 minutes or until broccoli is tender and then transfer mixture to a bowl and cool.
Meanwhile, cook pasta in a saucepan of boiling water for 10 minutes or until tender and drain.
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.
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.
Preheat oven to 180C/160C fan forced.
Grease 6 x 1 1/2 cup ovenproof ramekins and place them on an oven tray.
Add vegetable mixture, béchamel sauce and salmon to pasta and mix well and season to taste.
Spoon into the prepared ramekins, sprinkle with parmesan and bake for 20 minutes or until heated and golden.
Serve sprinkled with extra thyme.
Tips & Variations
No special items needed.