CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL RECIPE ...
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by deleteduser
Categories Pasta Main Dishes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, CarbohydrateContent 67.8 g, CholesterolContent 61.7 mg, FatContent 21.2 g, FiberContent 5.3 g, ProteinContent 21.4 g, SaturatedFatContent 11.1 g, SodiumContent 779.8 mg, SugarContent 7.8 g
PESTO SALMON PASTA BAKE RECIPE - BBC GOOD FOOD
Do something different with salmon and make this easy seafood pasta bake with added veg. Tasty and filling, it's ideal for feeding the family
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
- Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
- Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you’re ready to cook. Will keep chilled for up to 24 hours.
- Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.
Nutrition Facts : Calories 1029 calories, FatContent 62 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 8 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.2 milligram of sodium
More about "salmon cherry tomatoes pasta recipes"
SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES
Total Time 11 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 363 calories per serving
- Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
- As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
- Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
- Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
- Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
- Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES
Total Time 11 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 363 calories per serving
- Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
- As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
- Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
- Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
- Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
- Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
CRISPY SALMON TACOS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 584 calories per serving
- Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon. Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.
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