Cheesy green pasta bake

1. 1

   Bring a large saucepan of salted water to the boil. Add the pasta and simmer for 2 minutes less than the packet instructions. Add the broccoli for the final 2 minutes of cooking. Reserve 250ml/9fl oz of the cooking water, then drain the pasta and broccoli and set aside.

2. 2

   Heat the oil in a large, wide ovenproof pan over a medium heat (or use a frying pan and a separate baking dish). Add the onion and cook for 5-6 minutes until soft. Stir in the garlic and cook for 1 minute. Add the spinach and cook until just wilted.

3. 3

   Transfer the vegetables (including the broccoli) to a blender or food processor. Add the basil, parsley, cannellini beans, Parmesan, milk, lemon zest, lemon juice, mustard and 200ml/7fl oz of the reserved pasta water. Blend until smooth and bright green. Season generously with salt and pepper. Add a little more of the remaining pasta water if the sauce is too thick.

4. 4

   Toss the drained pasta through the green sauce until evenly coated (use the ovenproof pan used to cook the vegetables or a large baking dish). Scatter the mozzarella and cheddar on top, plus a little extra Parmesan if desired.

5. 5

   Place the pan under a hot grill for 10-15 minutes, or until the cheese is bubbling and lightly golden. Leave to rest for 5 minutes before serving. Add extra lemon zest and a pinch of chilli flakes, if using.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.