Salmon Pasta Bake

🥘 Ingredients

Sauce

• Dijon mustard (7.5ml)
  1.5 tsp
• all-purpose flour (20g)
  2.5 tbsp
• leeks (finely chopped)
  1 medium
• milk (660ml)
  2.75 cups
• sour cream (40g)
  3 tbsp
• unsalted butter (21g)
  1.5 tbsp
• vegetable bouillon
  1.5
• white pepper

Pasta & Breadcrumbs

• fusilli pasta (250g)
  3 cups
• panko breadcrumbs (50g)
  1/2 cup
• salted butter (14g)
  1 tbsp

Assembly & Baking

• parsley (finely chopped)
  1/4 cup
• peas (frozen)
  1 cup
• salmon (canned and drained)
  350 g

Sauce

1. 1

   In a large pan, melt unsalted butter , add leeks , and cook gently until softened, about ⏱️ 5 minutes . Do not let the leeks brown.

   unsalted butter: 1.5 tbsp (21g), leeks: 1 medium (finely chopped)
2. 2

   Add all-purpose flour . Stir until the flour is thoroughly combined.

   all-purpose flour: 2.5 tbsp (20g)
3. 3

   Gradually pour in milk , stirring until smooth. Add vegetable bouillon and Dijon mustard . Cook, stirring continuously, until the mixture starts bubbling.

   milk: 2.75 cups (660ml), vegetable bouillon: 1.5, Dijon mustard: 1.5 tsp (7.5ml)
4. 4

   Remove from heat and stir in sour cream (or cream cheese or yogurt) and white pepper to taste.

   sour cream: 3 tbsp (40g), white pepper

Pasta & Breadcrumbs

1. 1

   Meanwhile, cook fusilli pasta in salted water until al dente.

   fusilli pasta: 3 cups (250g)
2. 2

   In another pan, toast panko breadcrumbs in salted butter until golden brown. Set aside.

   panko breadcrumbs: 1/2 cup (50g), salted butter: 1 tbsp (14g)
3. 3

   Preheat the oven to 220°C.

Assembly & Baking

1. 1

   In a casserole dish, combine the pasta with the sauce as well as peas , parsley , and salmon . Taste and adjust seasoning as needed.

   peas: 1 cup (frozen), parsley: 1/4 cup (finely chopped), salmon: 350 g (canned and drained)
2. 2

   Scatter the toasted panko breadcrumbs over top.
3. 3

   Bake in the preheated oven for ⏱️ 15 minutes .