GLUTEN-FREE CREAMY SALMON, VEGETABLE & PENNE POTS

SERVES 6 PREP 20 MINS COOK 45 MINS PER SERVE 1945kj

20g butter 1 leek, pale section only, thinly sliced 2 celery stalks, finely chopped 1 clove garlic, finely chopped 200g broccoli, cut into florets ¼ cup water 250g gluten-free penne 415g can pink salmon, drained, skin and bones removed, flaked

1/ cup freshly grated 3 parmesan

BECHAMEL

50g butter

1/ cup gluten-free 3 plain flour 1 litre reduced-fat milk 2 lemons, zest finely grated, juiced 2 tsp fresh thyme leaves, plus extra sprigs, to serve

1 Preheat oven to moderate, 180°C. Grease 6 x 1½-cup ovenproof ramekins and arrange on an oven tray.

2 In a medium saucepan, melt butter on medium. Saute leek and celery 8 mins. Add garlic and broccoli cook 30 secs. Stir in water. Bring to the boil. Reduce heat. Simmer for 4 mins or until broccoli is tender. Transfer mixture to a large bowl, cool.

3 Meanwhile, in a saucepan of boiling salted water, cook pasta following packet instructions. Drain. Add to bowl with sauteed vegetable mixture.

4 BECHAMEL Meanwhile, in a saucepan, heat butter on medium. Add flour, cook, stirring 1 min or until thick. Remove from heat, gradually whisk in milk. Return to heat, cook, whisking, 3 mins or until sauce boils and thickens. Stir in zest, juice and thyme. Season.

5 Stir salmon and bechamel into pasta and vegetable mixture. Season. Spoon into prepared ramekins and sprinkle with parmesan. Bake 20 mins or until heated and golden. Serve sprinkled with extra thyme.