Baked penne with salmon and leeks
Time: 30 min. preparation time, 30 min. baking time
Nutrition: Calories ca 605 / Protein 33g / Carbohydr. 91g / Fat 31g
Ingredients (4 servings)
|250 g||short pasta (e.g. penne)|
|200 g||cream cheese|
|250 ml||vegetable stock|
|50 g||Gouda cheese (grated)|
|1 tbsp||horseradish (prepared)|
|olive oil for frying and greasing|
frying pan, baking dish, oven, sieve, 2 large saucepans, citrus press (optional), cooking spoon, cutting board, knife
Pinot Gris, semi-dry, 2011
Pinot Gris, a characteristically pleasant wine with fruity acidity, is a perfect match for light cuisine. It is to be enjoyed at 8 – 10°C (46 – 50°F).
Cook pasta in plenty of salted, boiling water, according to package instructions, for approx. 5 – 8 min. Make sure that it is not fully cooked through. Drain and set aside.
large saucepan, sieve
250 g short pasta / salt
Preheat oven to 200°C/390°F. Dice salmon into bite-sized pieces. Season with salt and pepper.
oven, cutting board, knife
300 g salmon / salt / pepper
Wash leek and cut into thin slices.
cutting board, knife
400 g leeks
Sauté leeks in some olive oil for approx. 3 – 5 min. Season with lemon juice and salt and pepper.
0.5 lemon / olive oil for frying / salt / pepper
Heat up vegetable stock, then stir in cream cheese until dissolved. Season with horseradish, nutmeg, salt, and pepper.
large saucepan, cooking spoon
250 ml vegetable stock / 200 g cream cheese / 1 tbsp horseradish / 1 pinch nutmeg / salt / pepper
Add salmon and sautéed leeks to the sauce. Mix carefully.
Grease baking dish with some olive oil and spread cooked pasta in the bottom. Add sauce and mix until evenly distributed.
olive oil for greasing
Top with grated Gouda cheese and bake for approx. 30 – 35 min. at 200°C/390°F until golden. Serve with a salad on the side.
baking dish, oven
50 g Gouda cheese