Prep Time: 1 hour
300g shell pasta
2 tablespoons butter
1 medium brown onion, finely chopped
1 celery stalk, trimmed and finely chopped
2 tablespoons plain flour
3 cups Unsweetened Almond Breeze, slightly warmed
415g can of flaked red salmon, drained
1 tablespoon lemon juice
1 1/2 cups frozen peas
1/2 cup grated cheese
1/4 cup finely chopped fresh flat leaf parsley leaves
1/2 cup dried wholegrain breadcrumbs
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, ovenproof baking dish.
Cook the pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh it under cold water and whack the pasta back into the pan for now.
Melt the butter in a saucepan over medium heat. Add onion and celery. Cook, stirring, for 2 minutes or until softened. Then add the flour. Cook, stirring, for 1 minute or until the ingredients are bubbling. Gradually add Unsweetened Almond Breeze while stirring. Bring to the boil. Then reduce heat to medium. Cook, stirring, for 5 minutes or until thickened and then add pasta.
Next stir in the salmon, lemon juice, pea mixture and half the cheese.
Spoon the cheesy goodness into a prepared dish.
Last but not least, combine parsley, breadcrumbs and remaining cheese in a small bowl and then sprinkle it over pasta mixture. Bake for 20 minutes or until golden.