- 500g pack penne
- 2 large leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g plain flour
- 2 tsp ready-made English mustard
- good grating nutmeg
- 1l milk, plus a bit extra
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 350g pack mature cheddar, grated
- 4 slices French bread, diced
- 85g walnut piece
- 400g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.
Eat one, freeze one
To freeze, cover the dishes with cling film, then foil, and freeze for up to 3 months. Thaw in the fridge, then bake as above until golden and piping hot.