Ingredients:-
Penne – 125g (try Barilla)
Leek – ½ large, slice
Butter – 20g
All purpose Flour(Maida) – 20g
Mustard – ½ tsp
Nutmeg – a generous pinch
Milk – 250ml + 2 tbsp extra
Salt – ¼ tsp
Pepper – a pinch
Cheddar – 90g, grated
Bread – 1 Slice, diced
Walnuts – 2 tbsp, chopped
Spinach – 100 g
Method:-
- Preheat the oven to 190°C. Boil the pasta with the sliced leek for 12-13 minutes, then drain. Meanwhile, put the butter, flour, mustard, grated nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 minutes more, stirring frequently. Remove from the heat and stir in 2/3 of the cheese. Toss the remaining cheese with the bread and walnuts.
- Pour a kettle of boiling water over the spinach to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add 2 tbsp milk to loosen. Divide the mixture between two ovenproof dishes and scatter the bread mixture on top. Bake for 25-30 minutes until golden. Serve hot.
