Creamy Salmon Pasta Bake

AuthorGeo FoodsCategory

Ingredients

 · 350 g pasta shells
 · 20 g butter
 · 4 spring onions
 · 150 ml single cream
 · 4 tablespoons creme fraiche
 · 2 salmon fillets
 · 150 g frozen peas
 · 100 g asparagus
 · Grated zest 1 lemon
 · 2 tablespoons dill
 · 2 tablespoons capers
 · 50 g parmesan

Preparation

1

Heat the oven to 180°C. Cook the pasta in a pan of salted water for two minutes, then drain, reserving a cup of the cooking water. When the pasta is almost done, heat the oil or butter in the casserole over medium heat and cook the spring onions for two minutes. Add the drained pasta, cream, creme fraiche and about half the reserved cooking water, then cook, stirring constantly, for two 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.

Related Recipes

Ingredients

 · 350 g pasta shells
 · 20 g butter
 · 4 spring onions
 · 150 ml single cream
 · 4 tablespoons creme fraiche
 · 2 salmon fillets
 · 150 g frozen peas
 · 100 g asparagus
 · Grated zest 1 lemon
 · 2 tablespoons dill
 · 2 tablespoons capers
 · 50 g parmesan

Directions

1

Heat the oven to 180°C. Cook the pasta in a pan of salted water for two minutes, then drain, reserving a cup of the cooking water. When the pasta is almost done, heat the oil or butter in the casserole over medium heat and cook the spring onions for two minutes. Add the drained pasta, cream, creme fraiche and about half the reserved cooking water, then cook, stirring constantly, for two 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.

Creamy Salmon Pasta Bake

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