This creamy, cheesy salmon and spinach fettucine bake is as simple as it is tasty and guaranteed to be your new family favourite.
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Salmon and spinach pasta bake
Your new family fave!
- 10 mins preparation
- 55 mins cooking
- Serves 4
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Ingredients
Salmon and spinach pasta bake
- 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
- 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
Salmon and spinach pasta bake
- 1Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish.
- 2Cook pasta in a large pan of boiling salted water for 10-12 minutes until just tender. Drain.
- 3Heat 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.
- 4In a bowl, combine spinach mixture, pasta, salmon, cream, zest, juice and chilli flakes. Combine cheeses in a bowl and add half to salmon mixture.
- 5Spoon salmon mixture into prepared dish. Sprinkle evenly with remaining cheese.
- 6Bake for 30-35 minutes until golden and bubbly. Serve with green salad leaves.
Notes
Any leftover cooked pasta can be used instead of tagliatelli or fettucine.
