Salmon and leek pasta bake recipe
Created by The Tesco Recipes team
Give tinned salmon a new lease of life in this pasta bake, with frozen peas and leeks keeping this dish tasty and affordable. Before baking, remember to scatter with Cheddar cheese to give a golden crust that's packed full of flavour.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 642 calories / serving
Ingredients
- 350g penne
- 1 tbsp olive oil
- 250g frozen sliced leeks
- 2 garlic cloves, crushed
- 100g soft cheese
- 100ml milk
- 250g frozen peas
- 418g tin pink salmon, drained, bones and skin removed, flaked into chunks
- 10g fresh flat-leaf parsley, finely chopped
- 100g lighter grated mature cheese
Each serving contains
- Energy
- 2705kJ 642.0kcal
- Fat
- 21g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 81.4gProtein 36.0gFibre 8.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.Bring a large pan of boiling salted water to the boil and cook the penne for 2 mins less than the pack instructions;drain well.
- Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the leeks and cook for 8-10 mins until softened. Add the garlic and fry for 1 min. Reduce the heat to low and stir in the soft cheese, followed by the milk. Season well, then fold in the peas, salmon and most of the parsley. Cook for 2 mins until the peas have defrosted.
- Transfer to a deep 25 x 35cm baking dish and stir through the penne. Scatter over the cheese and bake for 15 20 mins until golden and bubbling. Scatter with the remaining parsley to serve.
- See more Pasta bake recipes
