Name: Salmon pasta brioche pots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 300 gram farfalle pasta; 60 gram butter; 1 onion, finely chopped; 1 stalk celery, chopped; 1/4 cup plain flour; 2 1/2 cup milk; 415 gram can red salmon, drained, flaked; 1 1/2 cup frozen pea, corn and carrot mix; 1/2 cup grated tasty cheese; 2 tablespoon lemon juice; salad leaves, to serve; Crumble; 150 gram brioche, torn; 1/3 cup grated tasty cheese; 1/4 cup chopped parsley; 2 tablespoon olive oil

Salmon pasta brioche pots

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Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

300 gram farfalle pasta

60 gram butter

1 onion, finely chopped

1 stalk celery, chopped

1/4 cup plain flour

2 1/2 cup milk

415 gram can red salmon, drained, flaked

1 1/2 cup frozen pea, corn and carrot mix

1/2 cup grated tasty cheese

2 tablespoon lemon juice

salad leaves, to serve

Crumble

150 gram brioche, torn

1/3 cup grated tasty cheese

1/4 cup chopped parsley

2 tablespoon olive oil

Method

1.Preheat oven to moderate, 180°C. Lightly grease 6 x 1 1/2-cup ovenproof dishes.

2.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well; set aside.

3.Meanwhile, melt butter in a medium saucepan on high.

4.Saute onion and celery 2-3 minutes, until tender. Add flour; cook, stirring, 1 minute. Remove from heat. Gradually add milk, stirring, until smooth. Season to taste.

5.Return sauce to heat. Reduce heat to medium; simmer, stirring, 3 minutes.

6.In a large bowl, combine pasta, sauce, salmon, vegetables, cheese and juice. Spoon into dishes.

7.To make crumble, in a food processor, process brioche until crumbs form. Add cheese, parsley and oil. Mix well and sprinkle over pasta mixture.

8.Bake 15-20 minutes, until bubbling. Serve with salad.

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