Salmon and leek pasta bake

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.

6

15m

1h

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)

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.