Salmon and leek pasta bake recipe

Ingredients
4
Method Steps
375g farfalle pasta
60g butter
1/3 cup (50g) plain flour
2 tsp Dijon mustard
2 1/2 cups (625g) milk
1/2 cup (60g) coarsely grated cheddar
1 tbsp olive oil
1 leek, thinly sliced
1 cup (120g) frozen peas
185g pkt Coles Tasmanian Hot Smoked Salmon, coarsely flaked
150g Coles Deli Castello White Cheese, chopped

Ingredients
120g (4.3oz) of uncooked pasta
150g (5.5oz) fresh skinless salmon fillet (uncooked), sliced into smaller pieces
1 large leek, sliced
¾ cup (180g) of passata
¼ cup (120ml) of stock (chicken or vegetable are best)
2 tablespoon of tomato paste
2 cloves of garlic, minced
1 small onion
¾ tablespoon of chopped fresh parsley
½ teaspoon of oregano
10 cherry tomatoes, halved
30g (1.1oz) of parmesan cheese (1xHEa)
50g (2oz) of mozzarella (1xHEa)
black pepper
olive oil cooking spray

Ingredients
▢350 g ready-to-eat salmon skinless, boneless
▢250 g fusilli pasta raw
▢10 tbsp panko breadcrumbs
For the Sauce
▢1 medium leek finely chopped
▢2½ tbsp flour
▢2½ tbsp butter use 1 tbsp for toasting panko (see Instructions)
▢660 ml semi-skimmed/light milk
▢4 tbsp fromage frais (fromage blanc)
▢1½ vegetable stock cube
▢1½ tsp Dijon mustard
▢white pepper to tast