Gluten-free creamy salmon, broccoli and penne pasta pots
Canned salmon and pantry-staple pasta come together to create this tasty penne pot recipe. With broccoli for some green goodness plus an irresistibly creamy béchamel sauce, this makes a delicious...
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Cooking tools:
- Ramekin
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Colander
- Whisk
- Microplane
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 20 grams butter
- 1 leek, pale section only, thinly sliced
- 2 celery stalks, finely chopped
- 1 garlic clove, finely chopped
- 200 grams broccoli, cut into florets
- 1/4 cup water
- 250 grams gluten-free penne
- 415 grams can pink salmon, drained, skin and bones removed, flaked
- 1/3 cup freshly grated parmesan
- Bechamel sauce
- 50 grams butter
- 1/3 cup gluten-free plain flour
- 1 litre reduced-fat milk
- finely grated zest and juice of 2 lemons
- 2 teaspoons fresh thyme leaves, plus extra sprigs to serve
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