Cheese & spinach penne with walnut crumble
A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts – make in batches and freeze
-
Prep:15 mins
Cook:55 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 656
-
fat 36g
-
saturates 17g
-
carbs 54g
-
sugars 9g
-
fibre 3g
-
protein 28g
-
salt 1.6g
Ingredients
- 500g pack penne
- 2 large leeks, sliced
- 85g butter
- 85g plain flour
- 2 tsp ready-made English mustard
- good grating nutmeg
- 1l milk, plus a bit extra
- 350g pack mature cheddar, grated
- 4 slices French bread, diced
- 85g walnut pieces
- 400g bag spinach
Tip
Eat one, freeze oneTo 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.
Method
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.
