The perfect comforting supper, tasty and healthy too!
SERVES 4
Prep time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS
1 leek (washed)
Small or ½ a head of broccoli
30g butter
120g cheddar cheese
30g plain flour
400ml semi-skimmed milk
3 tablespoons frozen peas
1 tablespoon French mustard
Salt and pepper
400g dried pasta (macaroni or penne)
EQUIPMENT
Knife
Chopping board
2 bowls
Grater
Large frying pan with a lid
Wooden or silicon spoon
Scales (to weigh ingredients)
Measuring jug
Measuring spoon
Large saucepan
Water (to cook pasta in)
Colander or sieve
ALLERGENS
Gluten, Milk, Mustard
SAFE STORING & REHEATING
Cool, refrigerate and eat within 3 days.
Reheat gently until piping hot. You may need to add a little water or milk.
METHOD
Trim the ends of the leek and cut into thin slices.
Cut the florets (flowers) off the stalk of the broccoli and chop into small pieces. Cut the stalk into small pieces and put with the leeks.
Grate the cheese.
Add the butter to a large frying pan and melt on a medium heat.
Add the leeks and broccoli stalks and stir to mix in with the butter. Put the lid on the pan and cook gently for about 5 minutes. Stir a few times while it is cooking.
Add the broccoli florets, put the lid back on and cook for another 5 minutes.
Add the flour to the vegetables in the pan. Stir to mix and cook for 2 minutes.
Slowly add the milk, stirring all the time, to get a nice sauce.
Add the peas to cook in the sauce for a couple of minutes.
Add the mustard, cheese and salt and pepper to taste. Turn off the heat until the pasta is cooked.
Boil water in a large saucepan. Add the pasta and cook for the time it says on the packet. Drain the pasta using a colander or sieve. Keep a bit of the pasta water.
Add the vegetables to the pasta in the large saucepan. Stir to mix and serve in bowls with added grated cheese.
TIP
You can use any type of hard cheese.
You can use onions instead of leeks.
You could add mushrooms. Fry them with the leeks in step 5.