Salmon and Spinach Pasta Bake

This creamy, cheesy salmon and spinach fettucine bake is as simple as it is tasty and guaranteed to be your new family favourite.

Serves 4
Prep – 10 Min
Cook – 55 Min
Total – 1 Hr 5 Min

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 (or two or three salmon fillets, cooked)
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.

Salmon and Spinach Pasta Bake – PDF