340g/12oz gluten free pasta
1 large can red salmon
handful of basil and parsley (finely chopped)
250ml/9fl oz passata (sieved tomatoes)
3 tbsp lactose free double cream
85g/3oz gluten free breadcrumbs
140g/5oz fresh mozzarella
30g/1oz pine nuts
30g/1oz lactose free butter
200g/7oz bag mixed salad leaves
virgin olive oil
salt and freshly ground black pepper
Preheat the oven 190C/375F/Gas 5. Cook the gluten free pasta in plenty of boiling salted water as per instruction.
Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon.
Add the passata, lactose free cream and mozzarella. Drain the gluten free pasta and combine with the salmon mixture.
Season well and place in an ovenproof dish. Mix the breadcrumbs with finely chopped parsley.
Top with dots of lactose free butter and sprinkle over gluten free breadcrumbs and pinenuts.
Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vinegar and seasoning.
Recipe adapted from: Good Food