Ingredients
- 350 g conchiglie pasta
- 200 g tenderstem brocolli
- 600 g boneless skinless salmon fillet, cut into bit size cubes
- 300 ml milk
- 2 tbsp sun dried tomato pasta
- Finely grated rind of half a lemon
- Small bunch of fresh parsley chopped
- freshly ground black pepper
- To Serve Optional Freshly grated Parmesan Cheese
Servings: People
Instructions
- Cook the pasta according to the instructions on the packet, adding the broccoli for the last 4 - 5 minutes.
- Mix the cream cheese and the sundried tomato paste to make a smooth sauce. Add the milk to a large frying pan, add the cream sauce and heat slowly, stirring to ensure the sauce is smooth.
- Add the salmon to the sauce, gently mix through and cook gently for 10 -15 minutes until the salmon is cooked.
- Stir in the lemon rind, most of the parsley and add the pasta and broccoli to the sauce, gently mixing together,
- Check the seasoning and sprinkle with the remainder of the chopped parsley. If using, serve with freshly grated Parmesan.
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