Creamy salmon pasta bake
NUTRITION: PER SERVING
FAT 23.5G (10.5G SATURATED)
CARBOHYDRATES 70.9G (6G SUGARS)
350g large pasta shells (see Easy swaps)
1 tbsp olive oil or 20g butter
4 spring onions, finely chopped
150ml single cream (see Easy swaps)
4 tbsp half-fat crème fraîche
2 sustainable hot-smoked salmon fillets, flaked
150g frozen peas, defrosted
100g asparagus, chopped into 5cm lengths
Finely grated zest 1 lemon, plus wedges to serve (optional)
2 tbsp dill, finely chopped, plus extra to serve
2 tbsp capers (optional)
50g finely grated parmesan
You’ll also need
22cm flameproof shallow casserole
Heat the oven to 180°C 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 oil or butter in the casserole over a medium heat and cook the spring onions for 1-2 minutes. Add the drained pasta, cream, crème fraîche and about half the reserved cooking water, then cook, stirring constantly, for 1-2 minutes until the sauce thickens. Add the remaining ingredients and enough of the cooking water to make a light sauce, stirring to coat the pasta. Season well.
Bake for 15-20 minutes until bubbling and golden. Scatter with the extra dill and serve with lemon wedges and a salad.