Name: Healthy salmon pasta bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 300g wholemeal penne pasta; 500g cauliflower, cut into florets; 18.20 gm olive oil; 1 brown onion, finely chopped; 2 large garlic cloves, crushed; 2 x 400g cans cherry tomatoes; 2 tsp balsamic vinegar; 415g can red salmon, drained, flaked; 60g baby spinach; 100g fresh ricotta, crumbled; 30g finely shredded parmesan; Small fresh basil leaves, to serve

Healthy salmon pasta bake

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Flavorful low-cal salmon pasta bake.

Ingredients:

300g wholemeal penne pasta
500g cauliflower, cut into florets
18.20 gm olive oil
1 brown onion, finely chopped
2 large garlic cloves, crushed
2 x 400g cans cherry tomatoes
2 tsp balsamic vinegar
415g can red salmon, drained, flaked
60g baby spinach
100g fresh ricotta, crumbled
30g finely shredded parmesan
Small fresh basil leaves, to serve

Instructions:

Preheat the oven to 200°C/180°C fan forced. Boil penne in a large saucepan for 7 minutes, adding cauliflower for the last 3 minutes. Drain thoroughly.
Heat the oil in a large, deep frying pan over medium heat. Sauté the onion until soft, then add garlic and cook for 30 seconds. Stir in tomato, balsamic vinegar, and season.
Mix together the tomato mixture, pasta, cauliflower, salmon, and spinach in a large 3L (12 cup) baking dish. Add dollops of creamy ricotta and a generous sprinkle of Parmesan cheese. Bake for about 15 minutes until the cheese is gooey and bubbly. Finish with a shower of fresh basil leaves before serving.

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