Wazza's Creamy Pasta with Hot Smoked Salmon

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Recipe's preparation

Saute base

1. Peel zest of lemon and chop 3 seconds, speed 7.

2. Add garlic and onion, herbs, chilli and Chop 4 seconds, speed 5, then scrape down.

3. Add 40g butter and 30g olive oil and saute 5 min, varoma temp, speed 1.5.

4. Put aside cooked onion mix into a ThermoServer or bowl.

Steaming Vegetables

1. Add 1 litre boiled water to the bowl.

2. Put simmering basket into the bowl and add cauliflower.

3. Put sliced beans, asparagus, peas & carrots into Varoma bowl and sit on top.

4. Steam cauliflower and vegetables for 14 minutes, varoma temp, speed 3.5. Give vegetables in the Varoma bowl a stir half way through the cooking time.

5. Put the cauliflower aside (to be used in the sauce). Put the green vegetables and carrots into the ThermoServer on top of the onion mixture.

Cooking Pasta

1. Top up the water quantity to 1.5 litre.

2. Add pasta to the bowl (break into half first if you like) and cook 8 minutes, Reverse, speed 0.5. (Add extra time if necessary).

3. Add the cooked pasta to the ThermoServer and mix it through with the vegetables. If not enough space, put everything into a large casserole dish and cover to keep warm.

Cooking Sauce and Salmon

1. Wipe the bowl and add 50g butter and melt 3 minutes 100 degrees speed 1. Add 50g plain flour and cook 3 min, 100 degrees, speed 1. Add 500g milk and 1/2 tspn black pepper and cook 6 minutes, 90 degrees, at speed 4.

2. Add 2 Tablespoons of vegetable stock paste, the Mersey Valley cheese and the cooked cauliflower and blend 30 seconds at speed 6.

3. Pour sauce over the pasta in the ThermoServer or serving dish.

4. Meanwhile, pan fry some pieces of hot smoked salmon for a few minutes to crisp up and heat up a little.

5. Serve the pasta with the hot smoked salmon pieces broken into chunks on top. Sprinkle with black sesame seeds.