Gratin de Pâtes au Saumon et Épinards (Salmon and Spinach Pasta Gratin)
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Ingredients
- 350 g penne
- 400 g salmon fillets, skinless, cut into chunks
- 150 g baby spinach leaves
- 200 ml double cream
- 100 ml milk
- 100 g gruyère cheese, grated
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 891 kcal
- Protein
- 41.2 g
- Carbohydrate
- 65.3 g
- of which sugars
- 5.2 g
- Fat
- 50.2 g
- of which saturates
- 25.1 g
- Fibre
- 3.6 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Cook the penne in boiling salted water for 2 minutes less than the pack instructions, then drain.
- 3
Melt the butter in a pan and wilt the spinach for 2 minutes, then stir in the double cream and milk and bring to a simmer.
- 4
Add the salmon chunks and simmer gently for 3-4 minutes until just starting to turn opaque.
- 5
Stir in the drained pasta and two-thirds of the gruyère cheese, then tip into a baking dish.
- 6
Scatter with the remaining cheese and bake for 15-18 minutes until the salmon is cooked through and the top is golden.
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