Directions
- 1Cook the pasta.
- 2Add the broccoli and peas for the last 3 minutes.
- 3Drain and toss through the spinach to wilt.
- 4Blend the cannellini beans, cheddar, milk, Dijon, nutmeg, garlic, olive oil, lemon and seasoning until glossy and smooth.
- 5Warm the sauce in a pan until the cheese melts.
- 6Fold the pasta and greens into the sauce.
- 7Tip everything into a baking dish.
- 8Scatter the extra cheese on top.
- 9If using breadcrumbs, add them here with a drizzle of olive oil.
- 10Bake at 200°C for 12–15 minutes, until the top is golden and bubbling.
Ingredients
- 250 g pasta of your choice
- 1 small head small head broccoli, cut into small florets
- 150 g frozen peas
- 1 handful spinach or shredded kale
- 1 tin cannellini beans, rinsed and drained
- 150 g grated strong cheddar
- 200 ml oat milk or whole milk
- 1 tsp Dijon mustard
- 0.25 tsp nutmeg
- 1 clove garlic clove
- 1 tbsp olive oil
- 0.5 lemon Juice of lemon
- Sea salt and black pepper
- 30 g grated cheddar
- 2 tbsp breadcrumbs (optional if you want extra crunch)
- 1 drizzle olive oil
Equipment
panbaking dish
Tips
- Do not overbake. You want crisp top, creamy centre.
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