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Ingredients
US|METRIC
4 SERVINGS
- 2 leeks (medium)
- 200 grams broccoli (cut into florets)
- 250 grams penne pasta
- 40 grams flour (1½oz)
- 40 grams Flora Cuisine (1½oz, or Buttery)
- 500 mL semi-skimmed milk
- 55 grams mature cheddar cheese (grated)
- 1 tsp. mustard (Colman’s)
- 125 grams smoked salmon (4½oz, cut into strips)
- 30 grams Parmesan cheese
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Directions
- Preheat oven to 190°C, 170°C fan, gas mark 5.
- Trim the leeks, cut into thin slices and wash thoroughly.
- Bring a large pan of water to the boil and blanch the leeks and broccoli florets for 2–3 minutes, remove with a slotted spoon. Using the same pan of water add the penne pasta (topping up with boiling water if necessary) and cook for 8–10 minutes but still slightly al dente.
- Meanwhile, make the sauce by adding the flour, Flora and the milk together and bring to the boil stirring constantly. Add the cheese and the mustard.
- Drain the pasta and return to the pan. Combine the sauce with the pasta, and vegetables then stir in the smoked salmon. Pour into a heatproof gratin dish and sprinkle over the Parmesan cheese, and bake in the oven for 20 minutes, until golden brown and bubbling.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol35mg12% |
Sodium930mg39% |
Potassium660mg19% |
Protein27g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber5g20% |
Sugars11g |
Vitamin A30% |
Vitamin C80% |
Calcium40% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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