Gluten-Free Creamy Salmon, Vegetable & Penne Pots

SERVES 6 PREPARATION 20 MINUTES COOKING 45 MINUTES

20g butter 1 leek, pale section only,

thinly sliced 2 celery stalks, finely chopped 1 garlic clove, 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 BÉCHAMEL SAUCE 50g butter

1 / cup gluten-free plain flour 3 1 litre reduced-fat milk finely grated zest and juice

of 2 lemons 2 teaspoons fresh thyme leaves, plus extra sprigs to serve

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

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

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

4. BÉCHAMEL SAUCE. In a saucepan, heat butter on medium. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat and gradually whisk in milk. Return to heat and cook, whisking, for 3 minutes or until sauce boils and thickens. Stir in zest, juice and thyme. Season to taste.

5. Stir salmon and béchamel into pasta and vege mix. Season. Spoon into prepared ramekins and sprinkle with parmesan. Bake for 20 minutes or until heated and golden. Serve sprinkled with thyme.