Smoked salmon, leek and spinach pasta bake

Instructions

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1 Cook penne in a large saucepan according to packet instructions; drain and return to pan. Cover pan to keep pasta warm and set aside.

2 Meanwhile, heat spread in a small saucepan set over low heat. Add flour and cook, stirring, for 1 minute, or until mixture starts to bubble. Whisk milk gradually into mixture until smooth; simmer for 4-5 minutes, until sauce thickens. Stir half the grated parmesan into sauce and remove pan from heat.

3 Preheat oven to 180°C. Spray an 8-cup baking dish with oil spray. Spray a large non-stick frying pan and set over medium heat. Add garlic and sliced leeks to pan; cook, stirring occasionally, for 8-10 minutes, or until tender. Stir baby spinach into mixture and toss until leaves wilt.

4 Stir cheese sauce, leek mixture, tomatoes and dill into reserved pasta; add flaked salmon, toss and season with cracked black pepper. Spoon pasta mixture into prepared baking dish, scatter with remaining parmesan and transfer to oven; bake for 15-20 minutes, or until golden. Leave pasta bake to cool slightly, then transfer to an airtight container and freeze (for up to 3 months).