|250 g||short pasta (e.g. penne)|
|200 g||cream cheese|
|250 ml||vegetable stock|
|50 g||Gouda cheese (grated)|
|1 tbsp||horseradish (prepared)|
|olive oil for frying|
|olive oil for greasing|
Cook pasta in plenty of salted, boiling water, according to package instructions, for approx. 5 – 8 min. Make sure that it is not fully cooked through. Drain and set aside.
Preheat oven to 200°C/390°F. Dice salmon into bite-sized pieces. Season with salt and pepper.
Wash leek and cut into thin slices.
Sauté leeks in some olive oil for approx. 3 – 5 min. Season with lemon juice and salt and pepper.
Heat up vegetable stock, then stir in cream cheese until dissolved. Season with horseradish, nutmeg, salt, and pepper.
Add salmon and sautéed leeks to the sauce. Mix carefully.
Grease baking dish with some olive oil and spread cooked pasta in the bottom. Add sauce and mix until evenly distributed.
Top with grated Gouda cheese and bake for approx. 30 – 35 min. at 200°C/390°F until golden. Serve with a salad on the side.