Broccoli and Salmon Pasta

This quick and easy recipe for Broccoli and Salmon Pasta is a great family meal.

Ingredients - Broccoli and Salmon Pasta

3 big ripe tomatoes
2 cloves garlic
A small head of broccoli (broken into bite size pieces)
1 onion
1 lemon
350g king prawns (cooked is fine)
350g salmon fillets
100g smoked salmon
30g butter
Half a tub of mascarpone cheese
300ml vegetable stock
450g pasta (any shape)
A bunch of flat leaf parsley
50g parmesan grated
A large glass white wine
Maldon salt and black pepper

Method

1. Start by blanching the ripe tomatoes in boiling water so that you can take the skin off, deseed and dice. You can also par boil the broccoli at this stage but only for a couple of minutes - you don't want it going soggy. Slice your onion thinly and peel your garlic.
2. Put the oven on about 180 degrees (gas mark 4, 350 degrees Fahrenheit). Place your salmon fillets in a baking tray, drizzle with olive oil, juice of half a lemon, salt and pepper. Place in the oven to roast for around 15 - 20 minutes.
3. While this cooks, put a frying pan over a medium heat, melt the butter and sweat off the onion for 5 minutes until soft then add the crushed garlic and keep moving around the pan. Now add the glass of wine and the diced tomatoes and let bubble for 5 minutes. At this stage you need to put your pasta into boiling salted water to get cooking.
4. Your sauce should be reducing now so I add the stock to make it a bit juicier, but you can leave it out if you want! Keep it bubbling to break the tomatoes up a bit then turn down and just let it simmer.
5. Your pasta should be almost done now so you can add in the half tub of mascarpone to the simmering sauce to melt in. Take your salmon from the oven to rest and chop your smoked salmon in large chunks.
6. When the mascarpone is mixed in you can add your roasted salmon (broken into large chunks), your prawns, smoked salmon, broccoli heads and parmesan, season accordingly and give it a good mix. Finally drain your pasta and add to the pan, sprinkly generously with the chopped flat leaf parsley and enjoy! Best enjoyed with a spoon to scoop up all the creamy sauce!

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