Summary

Ingredients

• 400 g pasta (Farfalle, butterfly pasta)
• 400 g salmon
• 1 vegetable stock cube
• 1 red pepper (s)
• 4 tomato (s)
• 3 tablespoon flour
• 300 ml milk
• 4 tablespoon heavy cream
• 1 mozzarella
• 20 g butter
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the farfalle al dente as usual, then drain and drain. Wash the peppers and tomatoes and cut into smaller cubes. Cut the salmon into cubes and season with salt. Also cut the mozzarella into cubes.
2. Heat the butter in a saucepan and fry the pepper pieces in it a little, then add the tomatoes and fry briefly. Add the flour and stir, then deglaze with the milk. Add the stock cube. Always stir! Bring to the boil and add the cream. Then take the saucepan off the stove and season the sauce with salt and pepper.
3. Put the pasta in a baking dish. Add the salmon cubes and mix everything together. Then spread the sauce on top and sprinkle the mozzarella on top. Place the casserole dish in the preheated oven and bake the casserole at 200 ° for 15 minutes.