Name: Salmon and spinach pasta bake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 185 gram tagliatelle or fettucine; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 bunch english spinach, trimmed, coarsely chopped; 415 gram can pink or red salmon, drained, flaked; 3/4 cup thickened cream; 1 lemon, zested and juiced; 1/2 teaspoon chilli flakes; 1 1/2 cup grated tasty cheese; 1/4 cup grated parmesan; green salad leaves, to serve

Ingredients

185 gram tagliatelle or fettucine

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 bunch english spinach, trimmed, coarsely chopped

415 gram can pink or red salmon, drained, flaked

3/4 cup thickened cream

1 lemon, zested and juiced

1/2 teaspoon chilli flakes

1 1/2 cup grated tasty cheese

1/4 cup grated parmesan

green salad leaves, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish.

2.Cook pasta in a large pan of boiling salted water for 10-12 minutes until just tender. Drain.

3.Heat oil in a large frying pan on high. Sauté onion and garlic for 2-3 minutes until tender. Add spinach. Cook, stirring, for 2-3 minutes until wilted.

4.In a bowl, combine spinach mixture, pasta, salmon, cream, zest, juice and chilli flakes. Combine cheeses in a bowl and add half to salmon mixture.

5.Spoon salmon mixture into prepared dish. Sprinkle evenly with remaining cheese.

6.Bake for 30-35 minutes until golden and bubbly. Serve with green salad leaves.

Any leftover cooked pasta can be used instead of tagliatelli or fettucine.
Note

Woman's Weekly Food

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Ingredients

Method

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