Created by ImPat on November 29, 2016
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.