Cheesy sprout pasta bake
SERVES 4 PREP 5 mins COOK 45 mins EASY V
200g Brussels sprouts, halved
1 tbsp olive oil
1 tbsp balsamic vinegar
350g penne pasta
2 tbsp butter
1 garlic clove, crushed
3 tbsp plain flour 500ml milk
2 tsp wholegrain mustard
200g mature cheddar, grated green salad leaves, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through. Meanwhile, cook the pasta until it has a slight bite (around two minutes less than pack instructions), then drain and set aside.
Heat the butter in a pan. Add the garlic and flour and cook for 1-2 mins. Gradually add the milk until the mixture is smooth, then simmer for 5 mins until thick. Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir. Add the pasta, then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins until the cheese topping is golden and bubbling. Serve with a green salad, if you like.
GOOD TO KNOW calcium • folate • fibre • vit c PER SERVING 734 kcals • fat 33g • saturates 18g • carbs 76g • sugars 9g • fibre 8g • protein 30g • salt 1.4g