Get your daily greens in this cheesy pasta bake.
Ingredients
- Olive oil spray, to grease
- 400g dried shell pasta
- 1 leek, pale section only, washed, dried, finely chopped
- 2 green zucchini, ends trimmed, finely chopped
- 2 garlic cloves, crushed
- 150g (1 cup) frozen peas, thawed
- 150g (1 cup) frozen broad beans, thawed
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh continental parsley
- 45g (1/2 cup) dried (packaged) breadcrumbs
- Coarsely chopped fresh continental parsley, extra, to serve
- Salad, to serve
Cheese sauce
- 2 teaspoons olive oil
- 50g (1/3 cup) plain flour
- 750ml (3 cups) skim milk
- 200ml light thickened cream
- 1 dried bay leaf, crumbled
- 100g (1 cup) coarsely grated reduced-fat mozzarella
Method
- Step 1Preheat oven to 200C. Spray a 2.5L (10-cup) capacity baking dish with olive oil spray to lightly grease. Place on a baking tray.
- Step 2Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a large bowl.
- Step 3Meanwhile, spray a non-stick frying pan with olive oil spray to lightly grease. Place over medium heat. Add the leek, zucchini and garlic and cook, stirring, for 10 minutes or until vegetables soften. Add the peas and broad beans and stir to combine. Taste and season with salt and pepper. Add the leek mixture to the pasta with the basil, chives and parsley and combine.
- Step 4To make the sauce, heat the oil in a medium saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds or until the mixture is just combined. Remove from heat. Gradually whisk in the milk in a thin steady stream until the mixture is smooth. Add the cream and bay leaf and place over medium heat. Bring to the boil. Cook, stirring constantly, for 2 minutes or until sauce thickens. Remove and discard bay leaf. Add the mozzarella and stir until melted.
- Step 5Pour the cheese sauce over the pasta mixture and stir to combine. Season with salt and pepper. Spoon the mixture into the prepared dish. Sprinkle over breadcrumbs. Bake in oven for 30-35 minutes or golden. Divide among serving bowls. Top with extra parsley and serve with salad.
- Vegetarian
Nutrition
2190 kj
Energy
10g
Fat Total
5g
Saturated Fat
9g
Fibre
25g
Protein
76g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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