Cheese & Spinach Penne With Walnut Crumble
A comforting and indulgent dish that combines tender penne with savory leeks in a rich, creamy cheese sauce infused with a hint of English mustard and nutmeg. Topped with a crunchy mix of cheesy bread and walnuts, this pasta bake is a delightful balance of flavors and textures. Enjoy it straight from the oven for a cozy meal that's sure to warm you up.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
55M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 656 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.6 milligram of sodium
Comments
No comments found.