There’s nothing more comforting than a pasta bake on a cold winter’s night. This one is packed with tasty salmon and leek - it’s a winning combination.
Serves66
Cook time1 hr1 hour
Prep time15 mins15 minutes
Ingredients
375g penne
4 Coles Australian Skinless Salmon Portions
2 leeks, pale section only, thinly sliced
60g butter
1/3 cup (50g) plain flour
2 tsp Dijon mustard
4 cups (1L) milk
1/2 cup (125ml) thickened cream
1/2 cup (60g) coarsely grated cheddar
1 1/2 cup (60g) coarsely grated cheddar
60g pkt Coles Australian Baby Spinach
1 tbs coarsely chopped dill
1/2 cup (35g) coarse breadcrumbs (made from day-old sourdough bread)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Heat a large non-stick frying pan over medium heat. Cook salmon for 2 mins each side or until browned and almost cooked through. Transfer to a plate.
Step 3
Add leek to the pan and cook, stirring, for 5 mins or until softened.
Step 4
Melt the butter in a large saucepan over medium heat. Add the flour and mustard and cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the milk, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add the cream and cheddar. Stir to combine. Season.
Step 5
Add pasta to the sauce with the leek, peas, spinach and dill. Coarsely flake the salmon. Add salmon to the pasta mixture and gently toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Top with breadcrumbs.
Step 6
Preheat oven to 180°C. Bake for 30 mins or until golden brown and heated through.
1/2 cup (35g) coarse breadcrumbs (made from day-old sourdough bread)
Description
There’s nothing more comforting than a pasta bake on a cold winter’s night. This one is packed with tasty salmon and leek - it’s a winning combination.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Heat a large non-stick frying pan over medium heat. Cook salmon for 2 mins each side or until browned and almost cooked through. Transfer to a plate.
Step 3
Add leek to the pan and cook, stirring, for 5 mins or until softened.
Step 4
Melt the butter in a large saucepan over medium heat. Add the flour and mustard and cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the milk, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add the cream and cheddar. Stir to combine. Season.
Step 5
Add pasta to the sauce with the leek, peas, spinach and dill. Coarsely flake the salmon. Add salmon to the pasta mixture and gently toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Top with breadcrumbs.
Step 6
Preheat oven to 180°C. Bake for 30 mins or until golden brown and heated through.
