There are many varieties of pasta that can be found in shops, and many varieties of sauce in jars that you can put with them for a quick and easy meal. However, if you feel a bit more adventurous and decide to make your own sauce (or want to make a sauce without added preservatives, natural or otherwise) here is a recipe that you won't find in a jar. It has tasty flavour but is relatively straightforward to prepare¹, plus it is all cooked in one pan so there's not too much washing up to do afterwards.

This recipe is enough for two generous portions or three smaller ones.

Equipment

• Large saucepan
• Wooden spoon
• Teaspoon
• Sharp knife or kitchen scissors
• Can opener
• Kitchen scales

Ingredients

• 200g pasta - conchiglie (shells) are particularly good, but you could use other types, such as farfalle (bowties) or fusilli (spirals)
• Small carton (150-175g) of natural yoghurt
• 80-100g broccoli (calabrese) florets²
• Small tin of red salmon (100g), drained
• 6 teaspoons of dried mixed herbs
• 2 teaspoons of garlic powder
• Black pepper to taste

Method

1. Boil some water in the pan and add the pasta. Bring the water back to the boil, then turn the heat down slightly. Leave the pasta to simmer, stirring it occasionally.

2. The pasta is ready when it is al dente (so it is cooked through but firm to the bite) - this usually takes about 8 minutes, but you should check the instructions on the packaging for the pasta you chose. 4-5 minutes before the pasta will be ready, add the broccoli florets to the pan with the pasta. Bring the water back to the boil and continue simmering for the 4-5 minutes.

3. Drain the water from the pan.

4. Stir in the salmon, yoghurt, herbs, garlic and pepper.

5. Ensure the mixture is hot, and then serve the meal.

Salt and pepper should be available on the table in case anyone wants to add more than is already in the dish³.

This recipe uses a mixture of fresh ingredients and storecupboard items for ease of preparation. Once you have mastered it, you could take it to the next level by using fresh garlic and herbs with poached or pan-fried salmon⁴.

If you're only wanting a meal for one, the other portion(s) can be transferred to an airtight container when it has cooled. Store it in the fridge and it can either be eaten as chilled pasta, or you can reheat it in the microwave to enjoy on the following days too. The dish is also suitable for freezing. You can serve it on its own, or with a side salad.