Baked penne with salmon and leeks

Step 1/8

• 125 g pasta
• salt

• pot (large)
• colander

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

• oven
• knife
• cutting board

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

Step 3/8

• 200 g leeks

Wash leek and cut into thin slices.

Step 4/8

• olive oil (for frying)
• ¼ lemon
• salt
• pepper

• frying pan

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

Step 5/8

• 125 ml vegetable broth
• 100 g cream cheese
• ½ tsp jarred horseradish
• ⅛ tsp ground nutmeg
• salt
• pepper

• saucepan (large)
• 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.

Step 7/8

• olive oil (for greasing)

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

Step 8/8

• 25 g shredded Gouda cheese
• Kitchen Stories Fleur de Salty seasoning (optional)

• Fleur de Salty seasoning

Top with grated Gouda cheese and bake for approx. 30–35 min. at 200°C/390°F until golden. Season with our FLEUR DE SALTY seasoning if liking. Serve with a salad on the side.

Enjoy your meal!