Salmon broccoli pan with wholemeal pasta

Name: Salmon broccoli pan with wholemeal pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Wholemeal Penne Noodles; 7-10 Tbsp Salt; 400 g Broccoli; 2 TABLESPOONS Sunflower oil; 50 g Cashew nuts; 2 TABLESPOONS Tomato paste; 1 TEASPOON Flour; 250 ml Vegetable broth; 7-10 Tbsp Pepper; 1 pinch Sugar; 200 g Salmon fillet; 4 Stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Wholemeal Penne Noodles
7-10 Tbsp Salt
400 g Broccoli
2 TABLESPOONS Sunflower oil
50 g Cashew nuts
2 TABLESPOONS Tomato paste
1 TEASPOON Flour
250 ml Vegetable broth
7-10 Tbsp Pepper
1 pinch Sugar
200 g Salmon fillet
4 Stem(s) Parsley

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean the broccoli, cut into florets from the stalk and wash. Add the broccoli to the noodles about 6 minutes before the end of the cooking time and cook.
2
Heat 1 tablespoon of oil in a frying pan and roast the cashew nuts for about 4 minutes, turning them over. In the meantime, heat 1 tbsp. oil in a saucepan, add tomato paste and sauté for about 2 minutes, stirring continuously. Dust with flour and add stock while stirring.
3
Bring to the boil and simmer for about 3 minutes, stirring occasionally. Season to taste with salt, pepper and sugar. Wash fish, dab dry and cut into cubes. Remove the cashew nuts from the pan. Fry the fish cubes in the frying fat for about 3 minutes while turning.
4
Drain the pasta and broccoli, add to the fish and fry for about 2 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Pour sauce over the finished pan and sprinkle with cashew nuts and parsley.