We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Created by The Tesco Real Food team
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.
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.
See more Pasta bake recipes
Before you comment please read our community guidelines.