Salmon and leek pasta bake recipe

• Serves 4
• 10 mins to prepare and 25 mins to cook
• 642 calories/serving

Ingredients

• 350g penne
• 1 tbsp olive oil​
• 250g frozen sliced leeks
• Two garlic cloves, crushed
• 100g soft cheese
• 100ml milk
• 250g frozen peas
• 418g tin pink salmon, drained, bones and skin removed, flaked into chunks
• 10g fresh flat-leaf parsley, finely chopped
• 100g lighter grated mature cheese

Method

1. Preheat the oven to gas 6, 200°C, and fan 180°C.
2. Bring a large pan of salted water to the boil and cook the penne for 2 mins less than the pack instructions; drain well.
3. Meanwhile, heat the oil in a large frying pan over medium-high heat.
4. Add the leeks and cook for 8-10 mins until softened. Add the garlic and fry for 1 min.
5. Reduce the heat to low and stir the soft cheese, followed by the milk.
6. Season well, then fold in the peas, salmon, and most of the parsley.
7. Cook for 2 mins until the peas have defrosted.
8. Transfer to a deep 25 x 35cm baking dish and stir through the penne.
9. Scatter over the cheese and bake for 15-20 mins until golden and bubbling.
10. Scatter with the remaining parsley to serve.