I have whipped up a couple of batches of this sun-dried tomato and salmon alfredo pasta this month for various friends. Whenever a friend is having a hard time, or just in need of a little TLC this little beauty is my go-to comfort dish.
Why Sun-dried Tomato and Salmon Alfredo Pasta Bake?
- it is quick and easy to prepare;
- it can be prepared in advance, so your friends (or you) can just pop into the oven when needed;
- it is hearty without being too heavy;
- there’s cheese (need I say more?);
- it can all be prepared in one pan (less dishes? yes please);
- it is freezer friendly.
I tend to whip everything up and pop it into one of those disposable baking dish thingumajigs and then pass it on, leaving instructions to bake for about 15 minutes when the urge hits. I know it’s good, because we have eaten it 4 times ourselves in the past month (and we never eat the same dish 4 times in a month).
The first time I made it, my one year old ate 4 (FOUR) bowls, and there was barely enough left to feed my husband when he got home from work. I foresee a lot of fighting over food in the future for those two.
This salmon alfredo pasta is lighter than a traditional alfredo recipe, and therefore totally acceptable when it’s a bit warmer outside. We use some milk and a little bit of cream cheese instead of loads of heavy cream, just to lighten it up a bit. But it is still totally creamy, cheesy and indulgent (I promise). It is without a doubt every bit as comforting as the original, with only half the guilt 🙂 I just know you will love it.
I use salmon, but some shredded chicken, or broccoli for the vegetarians, works just as well in there. Use your imagination and get creative, it really is a versatile dish (as is the case for a lot of the meals you can find at whole food bellies).
If you need some bread for mopping up all that delicious creamy, cheesy goodness, why don’t you whip up a batch of these honey wheat dinner rolls. They only take 40 minutes from start to finish, and they make the perfect accompaniment. Pop a simple salad on the side and you are good to go.
I would love to hear how you go with the sun-dried tomato and salmon alfredo pasta. It is a firm favourite in our house. If you do give it a go, be sure to pop back and leave a comment 🙂
- 8 ounces whole wheat penne pasta
- 2 tbsp unsalted butter
- 5 cloves garlic minced
- 1 tbsp whole wheat flour
- 1 cup whole milk
- 1 tbsp cream cheese
- 1/4 cup chicken broth or more, to taste
- salt and pepper to taste
- 1 lb salmon skin off
- 1 14.5 ounce can diced tomatoes
- 1/2 cup mozzarella cheese shredded
- 1/4 cup finely chopped sun-dried tomatoes
- 2 tbsp grated Parmesan
- 2 tbsp chopped fresh parsley leaves
- chilli flakes to serve
Preheat oven to 350 degrees
Cook pasta according to package instructions
In a large skillet with a lid, melt the butter over med-high heat. Once melted, add in the garlic and cook, stirring frequently, for 1-2 mins, until fragrant
Whisk in the flour for about a minute and then gradually whisk in the milk, watching for lumps. Whisk continuously until the mixture has thickened slightly, about 1-2 minutes. Stir in cream cheese and the chicken broth and mix until smooth. Season with salt and pepper, to taste and turn the heat to low
Pop the salmon fillet into the alfredo mixture and put the lid on the skillet. Let it sit for about 3 minutes before flipping it over and putting the lid back on for another 3 mins (you may need a minute or two more on each side if it is a thicker cut).
Using a fork, gently flake the salmon into the alfredo mixture
Add the cooked pasta, diced tomatoes, mozzarella and sun-dried tomatoes to the mixture and stir well to combine. Sprinkle the parmesan on top and pop into the oven for 10-14 mins (see notes)
Serve garnished with parsley with a nice hunk of fresh bread and a salad on the side
If you are making for a friend or for the freezer then transfer to a greased dish or a disposable aluminium dish before topping with parmesan and putting into the oven.
To prepare ahead, then prepare right up to the end but don't put in the oven. Cover and refrigerate until ready and then pop into the oven for 10-14 mins