Ingredients
300g dried bow-tie pasta
2 tablespoons reduced-fat spread
1 medium brown onion, finely chopped
1 celery stalk, trimmed, finely chopped
2 tablespoons plain flour
3 cups reduced-fat milk, warmed
415g can red salmon, drained, flaked
1 tablespoon lemon juice
1 1/2 cups frozen pea, corn and carrot mix
1/2 cup grated reduced-fat tasty cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/2 cup dried wholegrain breadcrumbs
steamed vegetables, to serve
Method
Step 1 : Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 28cm x 20.5cm ovenproof baking dish.
Step 2 : Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Return to pan.
Step 3 : Melt spread in a saucepan over medium heat. Add onion and celery. Cook, stirring, for 2 minutes or until softened. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Add to pasta. Stir in salmon, lemon juice, pea mixture and half the cheese. Spoon into prepared dish.
Step 4 : Combine parsley, breadcrumbs and remaining cheese in a small bowl. Sprinkle over pasta mixture. Bake for 20 minutes or until golden. Serve with vegetables.
