Salmon & Asparagus Pasta Bake2017-08-31
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
- 75g butter
- 75g plain flour
- 900ml milk
- 400g asparagus
- 500g rigatoni
- 4 tbsps parsley, chopped, plus extra to garnish
- 400g salmon fillets, skinned and cut into 2cm pieces
- 50g mature Parmesan cheese, grated
Preheat oven to 200°C. Melt the butter in a large pan over medium heat and add the flour. Cook, stirring, for 30 seconds then take off the heat and gradually stir in the milk. Return pan to the heat and cook, stirring constantly, until thickened.
Add the pasta and bubble for 1 minute. Take pan off heat and fold through the asparagus, most of the parsley, the salmon and plenty of seasoning.
Empty mixture into an ovenproof serving dish and scatter over the cheese. Cook in the oven for 20 minutes or until bubbling and golden. Serve garnished with remaining parsley alongside a crisp green salad.