I can’t actually think of anything better than pasta, other than cheesy pasta. I’m having a bit of a love affair with cheese and pasta at the moment if you can’t tell.
If I could live on cheesy pasta I really would, although the health benefits aren’t exactly huge and i’ll probably turn into a little whale- because as much as I want it to be true, carbs and cheese aren’t going to get that six pack.
But yes, I’m obsessed and love it. So, when I was thinking of a quick easy and super non messy (id just cleaned my kitchen) dish, that could be eaten for a week, made for pals or the family when they come visit or put in the freezer and taken out in the early hours of the morning before work, this pasta bake was a must.
Now when I tried this for the first time with the salmon I was a sceptic, I have personally never tried tinned salmon before- it something that my family has never had, but if you don’t try you don’t know right, and now I know and that’s a pretty good thing because its bloody good. I used the tinned salmon as I’m working with Alaskan Seafood, to promote healthy eating at Uni among students, because even though I bailed out of the Uni lifestyle after 6 months it’s pretty clear students don’t cook enough healthy food, because it’s a lot easier to make chicken nuggets and chips- but think of that freshers five. Working with such a great company I really appreciated what they do for the fish industry and how important it is to buy fish that’s been caught in a sustainable way. One of the best things about this dish is how simple and easy it is, my parents always have a go at me when I go home (for many reasons) but one big one is the kitchen, I always have to use every bit of equipment in the house and the dish washer (and my step dad because he’s a clean legend) just cant keep up, but this one, nothing gets used- I mean stuff gets used but its nothing the dish washer cant handle.
Plus, in total you are standing slaving over the hob for only about 10 mins, the oven does the rest, so even those nights all you want to do is have a gin and tonic in the bath you can make this little winner.
What I used:
- 2 Tins of Wild Alaskan Tinned Salmon
- 250g Cheddar Cheese
- 250g Mascarpone
- 8 Sundried tomatoes
- 4 leaves of Basil
- 200g Milk
- Knob of butter
- Penne Pasta
- Nutmeg and seasoning.
Okay so firstly set the oven to 180 degrees for a fan over, next you want to cook the pasta, look im not going to try and spell the Italian word for this, but basically you don’t want to cook it too much, I’d say just under cooked is perfect- because who was mushy swingy pasta in there bake, not me at all (you do you thou, if you want swingy you have swingy it’s a free world) so in the pasta goes, cooking away nicely, now we want to get that cheesy yum sauce all ready, pop a big is blob of butter into a pan, and look I don’t know what your definition of big is, but be realistic here- don’t over do it. Then pour in the milk- let that all bubble and warm up, add the mascarpone cheese and stir that in. While this is warming up but not too much, chop up the broccoli, and the sun-dried tomatoes and the basil. Add the grated cheddar cheese into the milky cheese mix, whisk around until smooth, add the broc, tomatoes and basil, cook for about 3 mins, add in the Wild Alaskan Tinned Salmon, and then season time- salt, pepper a little cayenne pepper (more if you are a little hot headed like me) and grate some nutmeg over the top, pour the pasta in, stir so its all covered and pop into a baking dish, once it’s all tucked in nice and comfy sprinkle some grated cheese over the top and pop in the oven, see I said it was simple and takes zero skill- my cordon bleu culinary skills put to the test with this one. I left mine in until was crispy and nice, and after id gotten out the bath and had my gin and tonic whist reading a self-help book, so id say 20 mins plus a little.
You can separate it all up into plastic containers and put into the freezer for lunches or dinner, or serve up to your parents to prove you really really do have your life together- might take a bit more convincing though.
Hope You Enjoy!