Salmon Pasta Bake
The ultimate comfort food, Salmon Pasta Bake combines creamy goodness with hearty salmon and pasta, making it an easy weeknight dinner that's packed with flavor. Perfectly satisfying and delicious, give it a try tonight!
Equipment
- Lidded casserole dish
- Fry skillet
Ingredients
- 1 tablespoon olive oil
- 120 grams leek sliced
- 2 cloves garlic minced
- 500 grams pasta Rigatoni, Penne or similar
- 1000 milliliters vegetable stock
- 340 milliliters evaporated milk
- ½ teaspoon salt
- 400 grams salmon
- 150 grams sour cream
- 150 grams grated cheese 2 cups
- 250 grams peas
- 50 grams baby spinach leaves
Instructions
- Heat oven to 180 degrees Celsius.
- Pin bone, skin and cube the salmon.
- Slice the leek (wash in a colander if needed) sometimes sneaky dirt can hang out in the layers. Crush the garlic.
- In a large fry skillet, that has a lid and is also oven-proof, heat the olive oil. (if you don't have a lidded oven-proof skillet you can use on the stove, don't worry, just use a regular fry pan or saucepan and you can transfer to a lidded casserole dish before it goes into the oven.
- Sauté the leek and garlic, until softened and fragrant.
- Add the dry pasta, then cover with the stock and evaporated milk.
- Top with the cubed salmon, cover and bake for 20 minutes.
- Combine the cheese and sour cream, and stir this through the hot-cooked pasta.
- Also, stir through the peas and spinach, and return to the oven for a further 5 mins.
- Enjoy!
Notes
- Make sure: the oven is hot, and the pasta is covered in liquid when you put it in the oven, otherwise the pasta won't cook.
- Serving Suggestion: Serve this pasta bake with a crisp salad, it's quite rich so fresh iceberg lettuce on the side can be lovely.
- Leek: If you don't have leek you can use onion, I find leek is a bit sweeter and goes well with the salmon, but you could totally use sliced onion.
- Pasta: I like to use a large tube pasta like Rigatoni or Penne but other shapes will work too, macaroni, spirals etc.
- Vegetable stock: I like to use vegetable stock, but you could use fish stock if you want a stronger flavouring in the salmon pasta bake recipe.
- Evaporated milk: I use canned evaporated milk, it is a different product from reduced cream or condensed milk, but you will find it in the long-life milk section of the supermarket. I like it as an alternative to cream it does not split.
- Salmon: To be a salmon pasta bake you will of course need salmon, but you could create a fish pasta bake with any firm white fish. You can also use drained canned salmon if you prefer.
- Peas: I use frozen peas.