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)
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.
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.
