Michelle's FreeFrom Seafood pasta bake
Dairy, egg, gluten, lactose, nut, soya and wheat free

This is a recipes which I developed for the Tesco Real Food site – but we really liked  it so thought you might like to share…

Serves 4

250g/9oz Tesco FreeFrom penne
3 tbsp olive oil
2 small leeks, finely sliced
2 red or green chillis – both size and variety will depend on how hot you would like your bake to be so read what they say on the pack – topped, tailed, de-seeded and  cut into small strips
10 cherry tomatoes
20 salmon steaks, skinned and cut into dice around 2cm/1/2 inch square
250g/9oz frozen prawns – do not defrost ahead of time so that they defrost in the dish and you do not loose any of the flavour
300ml/1 1/4 cups coconut milk
juice 1–2 lemons
sea salt and fresh ground black pepper
2 slices of gluten-free bread, crumbed

Bring a large pot of salted water to the boil. Add a tablespoon of olive oil and the pasta and cook according to the instructions on the pack. When it is cooked, drain it and set aside. Keep warm.
Meanwhile, heat the rest of the oil in a wide pan and add the leeks and chillis. Cook very gently until the leeks are soft.
Put the tomatoes in a bowl and cover with boiling water. Leave for 1 minute then drain and cover with cold water.  If you then slit the skins with a sharp knife they should peel off easily. Quarter the peeled tomatoes and remove any tough stems.
When the leeks are soft, add the tomatoes, salmon dice, frozen prawns and the coconut milk.
Bring back to the simmer and cook gently for 3–4 minutes or until the salmon is cooked and the prawns defrosted and heated through.
Turn on the grill.
Season the fish to taste with sea salt, black pepper and lemon juice – make sure it is well seasoned as the flavour will be ‘diluted’ by the pasta – and then mix it gently into the pasta.
Turn the fish and pasta into a casserole or pie dish and sprinkle over the breadcrumbs.
Toast under a hot grill until the crumbs are crisp then served at once with a green salad.

Serves 4

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