SALMON AND LEEK PASTA BAKE
It is the responsibility of the reader to ensure the products or ingredients they use in any recipe (gluten free, egg free and / or dairy free, for example) or vegetarian.
INGREDIENT
160g of raw pasta
200g fresh (raw) salmon fillet, dig small pieces
1 large leek, sliced
3/4 cup (180 mL) passata (crushed tomatoes)
3/4 cup (180 mL) broth (chicken or vegetable is best)
1 tablespoon ingredient
2 cloves of garlic
1 small onion
pinch of mixed herb
10 cherry tomatoes, halved
30g parmesan (1xHEa)
50g mozzarella (1xHEa)
black pepper
aerosol vegetable oil
INSTRUCTIONS
1.Preheat oven to 180 ° C or 350 ° F (gas 4)
2.Add the pasta to a saucepan crammed with boiling water and cook until hard . Drain the water and put aside
3.Spray a skillet over medium-high heat with vegetable oil , add the onions, leeks and garlic and cook until soft.
4.Add passata, ingredient , stock, mixed seasonings, tomatoes and a pinch of black pepper.
5.Bring to a boil then bring back a boil until it becomes smaller and thickens.
6.Add the salmon and fresh pasta and stir to mix
7.Transfer to a baking sheet and garnish with mozzarella and Parmesan cheese.
8.Place within the oven and bake for about half-hour , until the cheese is melted and therefore the salmon is cooked.
9.Serve with a entremots of your choice and luxuriate in !!
