Lighter lemony pasta and spinach bake
This lighter baked pasta combines tender broccoli and baby spinach in a creamy, velvety cheese sauce. Whole-grain mustard and fresh lemon brighten the flavours while cutting through the rich cheddar topping. Serve it piping hot from the oven with a golden, bubbly crust.
Ingredients
- Olive Oil10 ml
- Milk (semi-skimmed)400 ml
- Bay leaf1 ცალი
- Lemon1 ცალი
Instructions
6 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6
- 2
Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside
- 3
Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.
- 4
Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.
- 5
Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.
- 6
Serve with the dressed salad leaves.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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