Smoked salmon, leek and spinach pasta bake
(at time of publication)
- 250g penne pasta
- 2 tablespoons reduced-fat spread
- 2 tablespoons plain flourall purpose flourX
- 2 cups skim milk
- ½ cup parmesan cheese, finely grated
- spray oil
- 2 cloves garlic, finely chopped
- 2 large leeks, trimmed, halved lengthways, thinly sliced
- 3 cups baby spinach
- 250g punnet cherry tomatoes, halved
- 2 tablespoons dill, finely chopped
- 200g portion hot smoked salmon, skin removed, flesh roughly flaked
- cracked black pepper
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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).
Make it gluten free: Use gluten-free pasta and flour.
To reheat: Transfer pasta bake to fridge and leave to thaw for a day (or overnight). Place thawed bake in a shallow microwave-safe dish, cover and microwave on 50% power for 10-12 minutes, or until pasta bake is hot.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 7g
Dietary fibre 6g
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