I love a warm and comforting bowl of pasta when it’s cold and grey outside. It really helps to brighten my mood. I also want it to be seasonal, so I’ve used leeks in this dish, which adds flavour as well as some prebiotics.
Feel free to swap for any other cheese you have in the fridge. The sweet leeks will go well with most cheeses. I just love the cheese pull of melted Gruyère.
Serves 2
Ingredients
- 1 leek, approximately 200g, washed and sliced
- 40g butter
- 35g plain flour
- 450ml semi-skimmed milk
- 1 tsp mustard
- 100g Gruyère cheese, grated
- 150g pasta shape of choice
Method
- Gently cook the leek in the butter till soft, before adding in the flour. Mix to create a paste and slowly add the milk, stirring continuously to create a smooth sauce.
- Once all the milk is added, stir in the mustard and half the Gruyère.
- Meanwhile, cook the pasta according to the packet instructions, drain, and then stir the sauce through.
- Pour the pasta into an ovenproof dish, top with the remaining cheese, and bake at 180°C fan/ 200°C convection for 15-20 minutes till golden brown and bubbling.
Per serving: 816kcal/ 39g fat/ 24g saturated fat/ 79g carbohydrates/ 7.2g fibre/ 34g protein