Salmon and broad bean bake

Cooking Fish Salmon and broad bean bake

This omega-rich pasta bake is fortified with salmon and broad beans.

Lables: High fibre Low carb Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Grease a 5cm-deep, 22cm x 27cm (base) baking dish. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Transfer to a bowl.
  2. Meanwhile, place beans in a bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Peel and discard skins.
  3. Preheat grill on high. Melt butter in a saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk and cream. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until mixture has thickened. Stir in capsicum and one-third of the cheese. Cook, stirring, for 2 minutes or until melted and smooth. Season with salt and pepper.
  4. Add milk mixture, beans and salmon to pasta. Stir to combine. Transfer to prepared dish. Sprinkle with remaining cheese. Grill for 7 minutes or until golden. Stand for 5 minutes. Serve.

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375g dried tortiglioni pasta
2 cups frozen broad beans
25g butter
1 medium brown onion, finely chopped
2 tbsp plain flour
1 3/4 cups milk
1/2 cup reduced-fat thickened cream
1 large red capsicum, finely chopped
1 cup grated reduced-fat tasty cheese
415g can red salmon, drained, bones and skin removed, flaked

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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