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Give tinned salmon a new lease of life in this pasta bake, with frozen peas and leeks keeping this dish tasty and affordable. Before baking, remember to scatter with Cheddar cheese to give a golden crust that's packed full of flavour. See method
of the reference intake Carbohydrate 81.4g Protein 36g Fibre 8.2g
Preheat the oven to gas 6, 200°C, fan 180°C. Bring a large pan of boiling salted water to the boil and cook the penne for 2 mins less than the pack instructions; drain well.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the leeks and cook for 8-10 mins until softened. Add the garlic and fry for 1 min. Reduce the heat to low and stir in the soft cheese, followed by the milk. Season well, then fold in the peas, salmon and most of the parsley. Cook for 2 mins until the peas have defrosted.
Transfer to a deep 25 x 35cm baking dish and stir through the penne. Scatter over the cheese and bake for 15 20 mins until golden and bubbling. Scatter with the remaining parsley to serve.
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