Creamy Romesco Salmon Tortiglioni

Boil a kettle

Add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a large cup of the starchy pasta water

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice into small bite size pieces

Peel and finely slice (don't chop!) your garlic

Whilst the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your salmon fillet[s] and chopped peppers with a pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Once the salmon is cooked, transfer to a plate and set aside for later

Add your ground smoked paprika and sliced garlic to the pan and cook for 1-2 min or until fragrant

Once fragrant, add your tomato paste and cook for a further 30 secs

Remove and discard the skin from the salmon, then flake the salmon into the pan

Add 100ml [130ml] [170ml] reserved starchy water with your vegetable stock mix, drained pasta, soft cheese and romesco sauce, season with a generous pinch of salt and sugar and stir it all together and cook for 2-3 min further or until the sauce has reduced – this is your creamy romesco salmon pasta

Tip: Add a splash of the starchy pasta water if it's looking a little dry!

Chop your parsley finely, including the stalks

Chop the lemon into 1 wedge per person