|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|
Pinot Gris, semi-dry, 2011
Pinot Gris, a characteristically pleasant wine with fruity acidity, is a perfect match for light cuisine. It is to be enjoyed at 8 – 10°C (46 – 50°F).
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.
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.
Grease baking dish with some olive oil and spread cooked pasta in the bottom. Add sauce and mix until evenly distributed.