300 g penne
300 g broccoli
300 g boneless skinless salmon fillet
150 g packet soft cheese with garlic and herbs
140ml single cream
2 tbsp sun-dried tomato paste or chopped sun-dried tomatoes
Cook the pasta according to the packet instructions, adding small florets of broccoli for the last 3 minutes of cooking. Meanwhile, put the salmon in a frying pan, season and just cover with water. Bring to boil, then simmer covered for 6 minutes until flesh flakes easily with a fork. Transfer to a plate and keep warm.
Mix the soft cheese with the cream and sun-dried tomato paste to make a smooth sauce. Season to taste.
Drain the pasta and broccoli, then tip back into the pan. Pour in the sauce and stir well, Flake the salmon into large chunks and gently mix into the pasta. Season with black pepper and serve.
