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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Broccoli and Spinach Pasta Bake
Introduction from Rukmini Iyer
I couldn’t write a book without another salmon and broccoli recipe, and this version, inspired by the Italian-American classic ‘baked ziti’ is one of the nicest. I particularly like that this recipe serves one. It is best eaten greedily and immediately, and there’s something rather nice about having a tin to oneself. But do scale up if you’re cooking for more.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Bring a large pan of salted water to the boil, and cook the pasta for 10 minutes or according to the packet instructions. Add the broccoli to the pan for the last 2 minutes, and the spinach in the last 30 seconds. Drain well, reserving a small cup of cooking water.
Stir through the egg, crème fraîche, chilli flakes, lemon zest and juice, and as much of the pasta water as you need to get a nice saucy coating consistency. Taste, and add sea salt as needed.
Tip the pasta into a small roasting tin and lay the salmon fillet over the top, then scatter the breadcrumbs and Parmesan all over the salmon and pasta. Drizzle with a little oil to help the topping crisp up, and bake for 20 minutes, until the salmon is just cooked through, and the topping is golden. Serve immediately.
Note: You’ll need to use a fairly thick salmon fillet if you prefer your salmon a little less cooked in the middle – I like the topping very crispy and don’t mind the salmon a little more cooked, but you can adjust your cooking time as you prefer.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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