creamy salmon pasta

300g penne or rigatoni
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream

- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking

- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.

- Simmer for 6 minutes with the lid on.

- It'll be cooked when the salmon can be flaked with a fork.

- transfer to plate and keep warm.

- mix cheese, tomato puree and cream. To make sauce

- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.

- flake salmon ontop just before serving and serve in warm bowel.