Creamy salmon, leek, spinach and pasta pie for one
It’s not often I am home alone, and you’d think when I was I’d appreciate a night off from cooking. Instead, on this particularly cold evening, I opened the fridge to find a week’s worth of leftover food – none of which actually made a meal in themselves. What did I have that needed to be used up fast? Spinach, leek, pasta and sour cream. What else did I have that could complement those items? Salmon and cheese! And that is how I came to make my first Creamy Salmon, Leek and Spinach Pasta Pie (for one) – and it was yummy!
1 teaspoon of butter
1/2 a small leek, sliced
1/4 cup of white wine
Juice of 1/2 a lemon
2 spinach leaves, chopped
1/4 cup of sour cream
Pinch of cayenne pepper
1/2 teaspoon of Dijon mustard
80 – 100gm smoked salmon, chopped
2 handfuls of cooked wholemeal pasta (I used leftover penne pasta)
20gm cheese, grated
Pre-heat oven to 200 degrees Celsius.
Melt butter in frypan over medium heat and add leek. Cook for 5 minutes or until tender.
Add wine and lemon juice, stir to combine. Add spinach and cook until wilted. Add pasta and cook until pasta is warm.
Combine sour cream, cayenne pepper and mustard, then add to the frypan. Stir to coat pasta, then add smoked salmon and stir to coat.
Pour into a 1 – 1.5 cup ramekin and top with cheese.
Bake in oven for 5 – 10 minutes, or until cheese has melted. Remove from oven and season with salt and pepper.