240g pasta quills
200gm mushrooms, sliced
150gm cherry tomatoes, halved
1 x 400gm can chopped tomatoes with onion
250gm pink salmon (drained weight)
80gm reduced fat cheddar cheese, grated
Method
Cook the pasta in plenty of lightly salted water.
Drain when al dente and set aside.
Spray a pan with non-stick cooking spray.
Dry fry the mushrooms until they soften and start to colour.
Add the fresh and canned tomatoes.
Simmer until the cocktail tomatoes go pulpy.
Spray a large oven-proof dish with non-stick cooking spray.
Heat the grill.
Tip the pasta into the pan with the tomato mixture and stir well.
Fold in the drained salmon and allow everything to heat through.
Pour the pasta mix into the oven proof dish.
Scatter the grated cheese over the top.
Brown under the grill for 10 minutes or until the cheese is melted and starting to brown.
Serve with a salad of mixed lettuce and cucumber.
