1 hour
Creamy Pasta Bake with Wholegrain Mustard Smoked Salmon
Serves
4
In this recipe we take the humbled pasta bake to a whole new level creating a meal in one with carbs, vegetables and protein all tucked into a creamy, cheesy white sauce. This one will have the kids coming back for seconds and thirds!
Ingredients
1 pack of Aoraki Wholegrain Mustard & Mānuka Honey Hot Smoked Salmon
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
50g butter
5 tablespoons flour
3 cups milk
200g cheese, coarsely grated
300g pasta, cooked as per packet instructions
425g cauliflower, cut into small florets, steamed
1 cup parsley, roughly chopped, plus extra to serve
1 cup breadcrumbs
Product(s) used:
Method
Prep Time: 20 minutes
Cook Time: 45 minutes
Step 1
Pre-heat the oven to 180°C.
Step 2
Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion and garlic until soft and translucent. Remove from the heat and set aside.
Step 3
Heat the butter in a heavy-bottomed pot over a medium-high heat then add in the flour and, using a whisk, cook for a minute, whisking as you go. Gradually pour in the milk, again whisking continuously to avoid lumps.
Step 4
Continue to whisk the mixture and once it comes to the boil reduce the heat and let it simmer for several minutes until thick. Again, whisk frequently to make sure the white sauce doesn’t catch on the bottom of the pot. Stir in half the grated cheese then set aside.
Step 5
Put the pasta into a large bowl followed by the cauliflower, parsley, and the white sauce. Season with sea salt and freshly ground black pepper and mix well to combine.
Step 6
Next crumble in the salmon and mix again. Tip the mixture out into an oven-proof dish then top with the remaining cheese and the breadcrumbs followed by a drizzle or two of olive oil.
Step 7
Bake for 25 minutes or until golden and bubbly.
Step 8
Serve garnished with a little extra parsley and some micro greens if desired.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Creamy Pasta Bake with Wholegrain Mustard Smoked Salmon
Hot smoked
,
Serves
4
1 hour
In this recipe we take the humbled pasta bake to a whole new level creating a meal in one with carbs, vegetables and protein all tucked into a creamy, cheesy white sauce. This one will have the kids coming back for seconds and thirds!
Ingredients
1 pack of Aoraki Wholegrain Mustard & Mānuka Honey Hot Smoked Salmon
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
50g butter
5 tablespoons flour
3 cups milk
200g cheese, coarsely grated
300g pasta, cooked as per packet instructions
425g cauliflower, cut into small florets, steamed
1 cup parsley, roughly chopped, plus extra to serve
1 cup breadcrumbs
Method
Prep Time: 20 minutes
Cook Time: 45 minutes
Step 1
Pre-heat the oven to 180°C.
Step 2
Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion and garlic until soft and translucent. Remove from the heat and set aside.
Step 3
Heat the butter in a heavy-bottomed pot over a medium-high heat then add in the flour and, using a whisk, cook for a minute, whisking as you go. Gradually pour in the milk, again whisking continuously to avoid lumps.
Step 4
Continue to whisk the mixture and once it comes to the boil reduce the heat and let it simmer for several minutes until thick. Again, whisk frequently to make sure the white sauce doesn’t catch on the bottom of the pot. Stir in half the grated cheese then set aside.
Step 5
Put the pasta into a large bowl followed by the cauliflower, parsley, and the white sauce. Season with sea salt and freshly ground black pepper and mix well to combine.
Step 6
Next crumble in the salmon and mix again. Tip the mixture out into an oven-proof dish then top with the remaining cheese and the breadcrumbs followed by a drizzle or two of olive oil.
Step 7
Bake for 25 minutes or until golden and bubbly.
Step 8
Serve garnished with a little extra parsley and some micro greens if desired.