Salmon, Spinach and Courgette Pasta Bake

Last night, at around 6.45pm, I realised I hadn’t eaten, and hadn’t even thought of what we were having for dinner. All I knew was that there was a packet of salmon that needed using up today, and I HATE waste.

I literally ran into the kitchen and threw a bunch of ingredients on the table, and racked my brains as to what to make. Pasta seemed a quick option and is usually pretty nice and filling… but I couldn’t just have it with some flaked salmon chunks… right?

So here’s what happened…

I found some tomatoes, courgettes and spinach, and literally made up one of my now favourite pasta bakes – and it took just 30 minutes to make!

Here’s the recipe:

Salmon, Spinach and Courgette Pasta Bake (serves 4)

1 packet or can of (pre-cooked) salmon

500g pasta

1 punnet of cherry tomatoes

1 ½ courgettes

1 tbsp mascarpone

100g fresh spinach

Crisps

Cheddar cheese

Parmesan cheese

  1. Preheat the oven to 200 degrees and place a baking dish in to warm up
  2. Put the water onto boil and cook the pasta for around 15 minutes
  3. Meanwhile grate the courgette to create ‘ribbons’ and gently fry in a pan until soft. Add the cherry tomatoes (chopped) and stir until they have started to merge into the courgettes and create a juice
  4. Add the salmon and mix for a further 2 minutes
  5. Drain the pasta once cooked and add the spinach, allowing the leaves to wilt.
  6. Mix the vegetables and salmon into the pasta and spinach, keeping it on a very low heat
  7. Add the mascarpone and stir thoroughly
  8. Add the pasta mix to the warm baking dish, sprinkle and crunch crisps over the top and finally grate some cheddar cheese over.
  9. Place in the oven for 15 minutes, until the top is nicely crisp
  10. Serve with salad and garlic bread, and sprinkle some parmesan cheese over your serving

Obviously it’s the type of recipe you can really tweak and run wild with, using tuna instead of salmon, mozzarella rather than mascarpone and so on. However the thing I really liked about this dish, was that it didn’t have an overwhelming tomato or garlic based sauce. It was extremely light, and surprisingly not too cheesy – it was slightly creamy with a perfect combination of flavours from the juices of the vegetables.

And the other great thing about this? You’ve got your omega-3 fatty acids and protein from the fish, vitamins from the green spinach, two extremely good vegetables and your fibre from the pasta.

I couldn’t get enough of this and can safely say there was nothing left over to eat up for lunch today!

Enjoy!

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