Baked penne with salmon and leeks

Step 1/8

• 250 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

• 300 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

• 400 g leeks

• cutting board
• knife

Wash leek and cut into thin slices.

Step 4/8

• ½ 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

• 250 ml vegetable stock
• 200 g cream cheese
• 1 tbsp horseradish
• ¼ 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.