Baked penne with salmon and leeks

Based on 91 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g short pasta (e.g. penne)
300 g salmon
400 g leeks
200 g cream cheese
250 ml vegetable stock
50 g Gouda cheese (grated)
½ lemon
1 tbsp horseradish (prepared)
¼ tsp nutmeg
salt
pepper
olive oil for frying
olive oil for greasing
Metric
Imperial

Utensils

  • large saucepan
  • sieve
  • oven
  • cutting board
  • knife
  • citrus juicer
  • large frying pan
  • cooking spoon
  • baking dish

Nutrition per serving

Cal
605
Protein
33 g
Fat
31 g
Carb
91 g
  • Step 1/8

    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.
    • 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

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

    Wash leek and cut into thin slices.
    • 400 g leeks
    • cutting board
    • knife

    Wash leek and cut into thin slices.

  • Step 4/8

    Sauté leeks in some olive oil for approx. 3 – 5 min. Season with lemon juice and salt and pepper.
    • 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

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

    Add salmon and sautéed leeks to the sauce. Mix carefully.
    • cooking spoon

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

  • Step 7/8

    Grease baking dish with some olive oil and spread cooked pasta in the bottom. Add sauce and mix until evenly distributed.
    • 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

    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.
    • 50 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.