Penne with salmon Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 170 g gluten-free penne
• 15 ml (1 tbsp) olive oil
• 1 red onion, finely minced
• 115 g Swiss chard, chopped
• 1/2 red bell pepper, minced
• 115 g asparagus, cut into pieces measuring about 2,5 cm (1 in.), steamed until al dente
• 2 cans, 142 g each, drained, boned, and skinless salmon

Bechamel :

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) all-purpose flour "La Merveilleuse"
• 375 g (1 1/2 cups) plant-based milk substitute*
• 5 ml (1 tsp) salt
• 0,5 ml (1/8 tsp) pepper
• 7,5 ml (1/2 tbsp) dried dill
• 7,5 ml (1/2 tbsp) chopped fresh dill
• 2,5 ml (1/2 tsp) zest of organic lemon

PREPARATION

1. Cook the pasta in a large pot of boiling salted water.
   Once cooked, set aside.
2. In a large skillet, heat the oil and brown the onion over medium heat for about 5 minutes, stirring frequently.
3. Add the Swiss chard and bell pepper, cover, then cook on low heat until vegetables have softened. Remove from heat and set aside.

Bechamel:

1. In a medium saucepan, combine the oil and flour using a whisk.
2. Add the plant-based milk substitute, beat with the whisk, then add remaining bechamel ingredients.
3. While stirring constantly with a whisk, bring the mixture to a boil and cook until the sauce thickens.
4. Mix together the pasta, asparagus, cooked vegetables, salmon and bechamel. Adjust the seasoning to taste and serve.