alfredo pasta bake

20-minute Salmon Rigatoni in Creamy Tomato Sauce - A quick and easy weeknight meal that makes 3 salmon fillets easily feed four people.

Salmon Rigatoni in a Creamy Tomato Sauce

400 g (14 ounces) rigatoni (or your favourite pasta shape)

olive oil

salmon

tsp salt

tsp black pepper

onion

garlic

500 g (17.5 oz) passata

tomato puree (paste)

thyme

tsp sugar

tbsp double (heavy) cream

parmesan cheese

black pepper

basil

Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.

Meanwhile, heat the oil in a large frying pan over a medium-high heat.

Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.

Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.

Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for a further 30 seconds.

Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.

Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.

Break up the salmon using the back of a fork into chunky pieces.

Stir the 3 tbsp of cream into the sauce.

Add the cooked pasta to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.

Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.

Add more of the pasta cooking water if you want to loosen up the sauce further (optional).

Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.

https://content.jwplatform.com/videos/akgMHjfb.mp4

A quick and easy weeknight meal that always goes down a treat!
This is my way of making 3 salmon fillets stretch to feed four people (you could even use two if you throw some extra vegetables in there).
It's all ready and on the table in 20 minutes.

boiling pasta

heating oil in pan

seasoning salmon and adding to pan

cooking salmon in pan

adding onions to pan

adding garlic to pan

adding tomato puree, tomato paste, thyme and sugat

removing skin from salmon

breaking up salmon

adding cream

adding pasta and pasta water

stirring pasta into sauce

serving the pasta

Tomato Salmon Pasta

This broccoli and cheese Alfredo pasta bake is creamy, cozy, vegetarian comfort food!

Broccoli and Cheese Alfredo Pasta Bake

broccoli florets

¾ cups Alfredo sauce, store-bought sauce

mozzarella cheese

Parmesan cheese

salt black pepper,

Optional garnish: additional chopped fresh basil or other herbs

Preheat oven to 350°F. Grease a 2-quart baking dish.

Cook the pasta in a large pot of well-salted boiling water for 1 minute less than the package directions for al dente. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.

Stir the basil and Alfredo sauce into the pot with the drained pasta and broccoli. Taste and season with salt and pepper, if desired.

Transfer the mixture to the prepared baking dish.

Cover and bake for 15-20 minutes, just until warmed through.

Remove the cover, sprinkle with the mozzarella and Parmesan cheeses, and return to the oven (uncovered) until the cheese melts, about 5-10 more minutes. If you prefer the cheese brown and crisp on top, place the dish under the broiler for a couple of minutes instead.

Garnish with chopped fresh herbs and serve.

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Top 2 alfredo pasta bake recipes from across the web

The most viewed alfredo pasta bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Broccoli and Cheese Alfredo Pasta B...

The most viewed alfredo pasta bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine