Salmon pasta bake

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Salmon pasta bake

A simple pasta bake with the added bonus of omega-3

40 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This quick cook pasta bake is perfect for weeknights. Using tinned salmon takes the fuss out of the preparation, while the cheddar and breadcrumbs give a lovely crisp finish.

Two hands - one large, one smallSuitable for young cooks

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This quick cook pasta bake is perfect for weeknights. Using tinned salmon takes the fuss out of the preparation, while the cheddar and breadcrumbs give a lovely crisp finish.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 150g macaroni or other similar pasta
  • 1 x 210g tinned fish, eg salmon, drained
  • 1 teaspoon mixed herbs (or handful of fresh basil)
  • 1 x 400g tin chopped tomatoes
  • Freshly ground black pepper
  • 50g wholemeal breadcrumbs
  • 30g low-fat cheddar, grated

CALORIES: 481

FAT: 9.2g

5 A DAY: 2

SALT: 1.2g

SUGAR: 11.1g

Method

  1. Preheat the oven to 190ºC/Fan 170ºC.
  2. Cook the pasta in boiling water according to the instructions on the packet.
  3. Add the salmon into a mixing bowl, break up with a fork, checking for and removing any large bones.
  4. Add the mixed herbs (or shredded basil) to the salmon, then add the chopped tomatoes.
  5. Drain the pasta and combine with the salmon mixture. Season well with black pepper and place in an ovenproof dish.
  6. Sprinkle the breadcrumbs and cheese over the top. Place in the oven to colour the top and heat through for around 15–20 minutes.
  7. Serve with a side salad or cooked vegetables.

While the tomatoes in this recipe do count as two of your 5 A DAY, consuming a variety of vegetables is important


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