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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. Cook the penne in a large pan of boiling salted water 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.
See more Pasta bake recipes
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