Another favourite with the kids!
ingredients:
250g penne pasta
300g small broccoli florets
25g butter
25g plain flour
600ml milk
100g soft cheese (I use Philadelphia - use low fat Phili to cut the calories)
8 sliced sundried tomatoes
10 large fresh torn basil leaves
4 fresh skinless salmon fillets
50g grated chedder
Method:
Preheat the oven to 190C/gas 5/fan 170C.
Put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta, stir and cook for 6 minutes. Add the broccoli, then boil for further 4 minutes more.
Drain.
Meanwhile, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in soft cheese, tomatoes, and basil, then add the pasta and broccoli.
Place the salmon fillets in an oven proof dish and spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.