Penne With Cauliflower Cheese & Hazelnuts

Traditional –with anutty twist!

Serves: 4 Prep Time: 15 min Cook Time: 40 min

50g butter, plus extra for greasing 250g three- colour penne

1 small cauliflower, broken into small florets

50g plain flour

600ml milk, warmed in a pan 250g Cheddar, extra mature 1tsp English mustard

Salt and pepper

50g of hazelnuts, roughly chopped 1 handful fresh parsley, chopped 1

Preheat oven to 200C/gas 6, and grease a large ovenproof dish.

2

Cook penne following pack instructions, adding cauliflower florets for last 5 min. Drain and set aside in a large bowl.

3

To make cheese sauce, make a roux by melting butter in a pan then stirring in flour. Stir over a low heat for a few min, then gradually whisk in warmed milk.

4

Keep whisking until you have a silky, thick sauce. Stir in three quarters of the cheese and mustard, then taste and adjust seasoning with salt and pepper.

5

Pour sauce over cooked pasta and cauliflower and mix well. Spoon into prepared ovenproof dish and scatter remaining cheese over top.

6

Bake for 15–20 min, until golden brown and bubbling, adding chopped hazelnuts over top for last 3–4 min, then sprinkle with parsley to serve.