Baked penne with salmon and leeks

Step 1/ 8

• 125 g short pasta
• salt

• large saucepan
• sieve

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

• 150 g salmon
• salt
• pepper

• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Dice salmon into bite-sized pieces. Season with salt and pepper.

Step 3/ 8

• 200 g leeks

• cutting board
• knife

Wash leek and cut into thin slices.

Step 4/ 8

• ¼ lemon
• olive oil for frying
• salt
• pepper

• citrus juicer
• large 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 stock
• 100 g cream cheese
• ½ tbsp horseradish
• ⅛ tsp nutmeg
• salt
• pepper

• large saucepan
• cooking spoon

Heat up vegetable stock, then stir in cream cheese until dissolved. Season with horseradish, nutmeg, salt, and pepper.

Step 6/ 8

• cooking spoon

Add salmon and sautéed leeks to the sauce. Mix carefully.

Step 7/ 8

• olive oil for greasing

• baking dish

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 Gouda cheese

• baking dish
• oven

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.

Enjoy your meal!