FODMAP — Modify

Use gluten-free pasta and panko, lactose-free milk, and spring-onion greens only.

Ingredients §

Pasta and sauce §

• 2 cups small spiral pasta
• 60 g butter
• 2 tbsp plain flour
• 3 cups milk
• 1 egg

Salmon mix §

• 415 g can salmon, drained, bones removed, flaked
• 4 green onions, chopped (reserve extra tips for garnish)
• 1 tbsp Dijon mustard
• Juice of ½ lemon
• Salt and pepper to season

Topping §

• 1 cup tasty cheese, grated
• ½–1 cup panko breadcrumbs

Method §

Prep §

1. Preheat the oven to 180 °C, fan-forced.
2. Cook the pasta following the packet directions. Drain. Return to the pan.

Make the white sauce §

1. Melt the butter in a medium saucepan over medium heat.
2. Sprinkle in the flour and cook, stirring, for 1 minute. Remove from heat.
3. Slowly pour in the milk, stirring to combine. Return to heat.
4. Cook, continuing to stir, until the sauce boils and thickens.
5. Add the egg and simmer for 3 minutes.

Build the salmon mix §

1. Add the salmon, onions, mustard, lemon juice, salt, and pepper. Stir.
2. Simmer for a further minute.
3. Pour the salmon mixture into the pan of pasta and mix to combine.

Bake §

1. Spoon the mixture into a casserole dish.
2. In a small bowl, combine the breadcrumbs, cheese, and reserved spring onion tips.
3. Sprinkle the breadcrumb mixture over the top of the salmon mix.
4. Bake for 25–30 minutes or until golden.

Serve §

Serve sprinkled with spring onions.

Pairs with §

• Quick Focaccia in One Hour — extra carb alongside the bake; good for soaking up the béchamel