Creamy Salmon and Leek Pasta Bake

Prep time: 20 minutes 

Cook time: 60 minutes   

Serves: 6

Ingredients:

• 350g short form pasta (eg. Penne, rigatoni, bow ties)

• 500g skinless salmon, bones removed 

• 1 tablespoon extra virgin olive oil 

• 2 leeks, white part only, finely sliced 

• 2 tablespoons butter

• 1/3 cup plain flour 

• 1 teaspoon dijon mustard 

• 1 litre full cream milk

• Simply Wholesome Pantry Creamy One Pot Recipe Base 

• 1 cup tasty cheese, grated

• 1-2 cups frozen peas, thawed 

• 1-2 handfuls baby spinach 

• 1/4 cup dill, roughly chopped (optional)

• 2/3 cup panko breadcrumbs 

• Extra grated cheese  

• Sea salt & cracked black pepper

Method:

1. Boil the pasta in a big pot until it’s nearly al dente, you don’t want to overcook it as it cooks further in the oven. Drain and set aside. 

2. Place a large non-stick frying pan onto medium heat. Cook the salmon for about 2 minutes on each side until it's golden and almost cooked. Move it to a plate.

3. In the same pan, add oil and let it heat.  Add leek and cook, stirring, for 5 minutes until it's soft. Turn off the heat and set aside. 

4. In another large pot, melt butter. Add flour and mustard, stir for 2 minutes until it's bubbly and grainy. Turn the heat down, slowly add milk, keep stirring. Cook for 5-10 minutes until it's boiling and thick. Take it off the heat, add Simply Wholesome Pantry Creamy One Pot Recipe Base and grated cheese. Mix and season well. 

5. Mix pasta, leek, peas, spinach, and dill into the cheesy sauce. Break the salmon into large flakes and gently toss it all together. Place the mix into a large oven dish, sprinkle some breadcrumbs and extra tasty cheese on top.

6. Preheat your oven to 180°C. Cover the pasta bake with foil and bake for about 20 minutes. Remove the foil and bake for a further 10-15 minutes until it's a beautiful golden brown and heated through.