Semi-Dried Tomato & Salmon Presto Pasta

Name: Semi-Dried Tomato & Salmon Presto Pasta with Rocket Salad & Goat Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Marinated Goat Cheese; 1 packet Penne; 280 g Salmon; 1 packet Semi-Dried Tomatoes; 1 packet Spinach & Rocket Mix; 1 packet Thickened Cream; 1 sachet Tomato & Herb Seasoning; 1 sachet Vegetable Stock Pot; 1 Zucchini

with Rocket Salad & Goat Cheese

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Prepped in 10

Allergens:

Milk

•Gluten

•Wheat

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

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

Zucchini

Nutritional Values

Calories975 kcal

Energy (kJ)4080 kJ

Fat51.6 g

of which saturates21.1 g

Carbohydrate74 g

of which sugars10 g

Dietary Fibre5 g

Protein52 g

Cholesterol0 mg

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• 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!