Baked penne with salmon and leeks
Ingredients
Utensils
pot (large), colander, oven, knife, cutting board, frying pan, saucepan (large), cooking spoon, Fleur de Salty seasoning
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How-To Videos
How to grate cheese
Homemade vegetable stock
Nutrition per serving
Step 1/ 8
- 125 g pasta
- salt
- pot (large)
- colander
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.
Step 2/ 8
- oven
- knife
- cutting board
Preheat oven to 200°C/390°F. Dice salmon into bite-sized pieces. Season with salt and pepper.
Step 3/ 8
- 200 g leeks
Wash leek and cut into thin slices.
Step 4/ 8
- olive oil (for frying)
- ¼ lemon
- salt
- pepper
- frying pan
Sauté leeks in some olive oil for approx. 3 – 5 min. Season with lemon juice and salt and pepper.
Step 5/ 8
- 125 ml vegetable broth
- 100 g cream cheese
- ½ tsp jarred horseradish
- ⅛ tsp ground nutmeg
- salt
- pepper
- saucepan (large)
- cooking spoon
Heat up vegetable stock, then stir in cream cheese until dissolved. Season with horseradish, nutmeg, salt, and pepper.
Step 6/ 8
Add salmon and sautéed leeks to the sauce. Mix carefully.
Step 7/ 8
- olive oil (for greasing)
Grease baking dish with some olive oil and spread cooked pasta in the bottom. Add sauce and mix until evenly distributed.
Step 8/ 8
- 25 g shredded Gouda cheese
- Kitchen Stories Fleur de Salty seasoning (optional)
- Fleur de Salty seasoning
Top with grated Gouda cheese and bake for approx. 30–35 min. at 200°C/390°F until golden. Season with our FLEUR DE SALTY seasoning if liking. Serve with a salad on the side.
Enjoy your meal!
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