Pasta bake with salmon

Ingredients for 4 servings:

• 1 zucchini
• 1 onion(s)
• 400 g pasta or wholemeal pasta
• 2 strips of salmon fillet(s), frozen
• Olive oil for frying
• ½ lemon(s), juice
• 2 cups of cream, light (7%), approx. 200 ml each
• 1 cup of herb cream cheese (Bresso Herbs of Provence)
• salt and pepper
• nutmeg
• vegetable broth
• n. B. Fresh herbs (e.g. rosemary, basil, parsley), optional
• 250 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

without much chopping

Chop the onions and zucchini. Meanwhile, bring water with a little salt to a boil and cook the (whole wheat) pasta according to the package instructions until al dente. Fry the frozen salmon on both sides in olive oil, seasoning with a little lemon juice. Remove from the pan. Sauté the onions until translucent. Then add the zucchini cubes and sauté briefly. Add the fried salmon and stir in; it will break down as it does so. Add 2 cups of cream, the herb cream cheese, and a little water and bring to a boil. Season with salt, pepper, the remaining lemon juice, nutmeg, and vegetable stock. If you have fresh herbs such as rosemary, basil, and parsley, use them too. Add about 50g of the Gouda cheese to the sauce and stir until creamy. Note: Keep in mind that the pasta will neutralize the flavor of the sauce, so it should be nice and strong so the casserole doesn’t end up too bland. Finally, combine the pasta and sauce in a baking dish and stir to combine. Sprinkle the remaining cheese over the pasta. Bake in a preheated oven at 180°C until the cheese is golden brown.