Semi-Dried Tomato & Salmon Presto Pasta
with Rocket Salad & Goat Cheese
- Milk
- Gluten
- Wheat
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Sulphites
You really can't go wrong with a staple penne bowl, especially when it's wrapped up in a delicious concoction of salmon, semi-dried tomato herby seasoning and cream. What makes this one that much better, is the marinated goat cheese. Crumble it over and watch it change your pasta game forever.
Ingredients
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites.)
1 packet
Spinach & Rocket Mix
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Tomato & Herb Seasoning
1 sachet
Vegetable Stock Pot
1
Zucchini
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.
• When pasta has 5 minutes remaining, roughly chop semi-dried tomatoes. Grate zucchini. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. Flake salmon. Set aside.• Return frying pan, with a drizzle of olive oil over medium-high heat. • Cook zucchini and semi-dried tomatoes until slightly softened, 2-3 minutes. TIP: Patting the skin dry helps it crisp up in the pan!
• Reduce heat to medium, then stir in thickened cream, tomato & herb seasoning, vegetable stock pot and reserved pasta water and simmer, until slightly reduced 1-2 minutes. • Add cooked penne tossing until combined, 1 minute. • Season generously with salt and pepper.
• In a medium bowl, combine spinach & rocket mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy semi-dried tomato and salmon penne between bowls. Crumble over marinated goat cheese. Spoon over some oil from goat cheese. • Serve with dressed leaves. Enjoy!
