Gluten-free seafood pasta bake recipe

332 ratingsRate
  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 660 calories / serving
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Cooks tip

Do not defrost the prawns ahead of time, allow them to defrost in the dish for maximum flavour.

Bring a large pot of salted water to the boil. Add a tablespoon of olive oil and the pasta and cook according to the instructions on the pack. When it is cooked, drain it and set aside. Keep warm. Meanwhile, heat the rest of the oil in a wide pan and add the leeks and chillis (chilli's vary in both size and variety and the amount you want to put in will depend on how hot you would like your bake to be, so check what they say on the pack). Cook very gently until the leeks are soft.

Put the tomatoes in a bowl and cover with boiling water. Leave for 1 minute then drain and cover with cold water. If you then slit the skins with a sharp knife they should peel off easily. Quarter the peeled tomatoes and remove any tough stems. When the leeks are soft, add the tomatoes, salmon dice, frozen prawns and the coconut milk. Bring back to the simmer and cook gently for 3-4 minutes or until the salmon is cooked and the prawns defrosted and heated through.

Turn on the grill. Season the fish to taste with sea salt, black pepper and lemon juice - make sure it is well seasoned as the flavour will be ‘diluted' by the pasta - and then mix it gently into the pasta. Turn the fish and pasta into a casserole or pie dish and sprinkle over the breadcrumbs. Toast under a hot grill until the crumbs are crisp then served at once with a green salad.

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  • Ingredients

  • 250g (9oz) Tesco Free From penne
  • 3tbsp olive oil
  • 2 small leeks, finely sliced
  • 2 red or green chillis, topped tailed, de-seeded and cut into small strips
  • 10 cherry tomatoes
  • 2 salmon fillets, skinned and cut into around 2cm squares
  • 250g (9oz) frozen prawns
  • 300ml/10floz coconut milk
  • juice 1-2 lemons
  • sea salt
  • fresh ground black pepper
  • 2 slices of gluten-free bread, crumbed
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  • Calories
    660
    33%
  • Sugar
    4g
    4%
  • Fat
    31g
    44%
  • Saturates
    14.2g
    71%
  • Salt
    1.3g
    22%
of an adult's Reference Intake daily amount.
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