Gluten Free Mackerel & Leek Pasta Bake
Mackerel is an oily fish containing omega 3 fatty acids, which are thought to be cardio-protective and also improve brain function. We are recommended to eat oily fish once per week so this recipe is an economical (and delicious) way to help you meet this target.
  • 250gPack Le Veneziane Gluten Free Penne
  • 3Medium LeeksThinly sliced
  • 1Tablespoon Extra virgin olive oil
  • 250ml Half fat Crème fraîche
  • 2Tins Mackerel in olive oilDrained
  • 1Tablespoon CapersChopped
  • 4 Cherry tomatoesHalved
  • 30g Extra mature cheddarGrated
  • 8Florets BroccoliHalved
  1. Fry the leeks in olive oil for 10 minutes until softened.
  2. Meanwhile, bring a large pot of water to the boil, add the penne, after 10 minutes (or when the pasta is al dente) add the broccoli and cook for a further 2 minutes. Drain and then return to the pot.
  3. Add the leeks, crème fraîche, capers and mackerel to the pasta mix. Stir well.
  4. Pour into a cassarole dish, top with the cherry tomatoes and cheddar.
  5. Grill under a medium heat for 5-10 minutes, until lightly golden.
  6. Serve and enjoy!
Recipe Notes

Le Veneziane’s pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.