Pasta Bake with Salmon
A comforting pasta bake featuring salmon, broccoli, and sun‑dried tomatoes that tastes great for dinner!
Ingredients
- 400 g broccoli florets
- 500 g tube pasta (e.g., horned shapes)
- 400 g Salmon fillet
- 50 g sun‑dried tomatoes (in oil)
- 1 tbsp capers
- 250 ml heavy cream
- 150 ml milk
- 4 eggs
- 50 g crème fraîche
- 75 g grated cheese (e.g., Gouda)
- 1 bunch basil (10 g)
- Salt
- Pepper
Instructions
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1.
Preheat the oven to 200°C (180°C fan‑forced; gas: level 3). Grease the baking dish if needed. Wash and dry the basil, shake off excess water, and remove leaves from stems. Rinse the broccoli, trim, pat dry, then blanch in a pot of boiling salted water over medium heat for about 5–7 minutes. Shock in cold water and drain.
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2.
Cook the pasta in a pot of boiling salted water over medium heat for about 5 minutes until al dente. Drain and set aside. Wash the salmon, pat dry, and cut into cubes. Whisk together the cream, milk, eggs, crème fraîche, cheese, sun‑dried tomatoes, and capers. Season with salt and pepper. Combine the pasta with the broccoli and salmon, then transfer to the baking dish.
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3.
Pour the egg‑cheese mixture over the pasta bake and bake for about 30 minutes until golden brown. Remove from the oven, let it cool slightly, and serve garnished with fresh basil leaves.
