Italian Salmon and Broccoli Bake

The perfect pasta dish, quick and easy to prepare - bulk up with peas, sweetcorn or a little spinach for a further vegetable boost

250g penne pasta
300g broccoli, cut into florets
25g butter
25g flour
400ml milk
100g mascarpone
4 sun dried tomatoes, sliced
½ red pepper, finely chopped
10 basil leaves
4 salmon fillets, halved
50g mature cheese

• Heat the oven to 190c.

• Boil the pasta in plenty of salted water.

• Just a few minutes before it’s ready, add the broccoli to the water for a few minutes then drain.

• Melt the butter in a saucepan, add the flour and stir for a minute before pouring in the milk. 

• Whisk to a smooth sauce. 

• Remove from the heat and stir through the mascarpone, tomatoes, red pepper and chopped basil. 

• Now add the sauce to the pasta and broccoli. Season to taste

• Place the salmon pieces in the base of a 5cm deep dish (20 x 30cm) and spoon the pasta over the top. 

• Scatter with the grated cheese and bake for 30 minutes.