IMPROMPTU PASTA NIGHTS MADE EASY

PASTA BAKE IS THE NEVER-FAIL DISH THAT CONSISTENTLY PLEASES. GO FOR EASY THIS WEEK WITH THESE RECIPES

PORK KIEV PASTA BAKE INGREDIENTS

375g dried fusilli pasta

2 tbsp extra virgin olive oil

4 pork loin (sirloin) steaks

1 red onion, halved, thickly sliced 2 zucchini, halved, thickly sliced 50g butter 2 tbsp plain flour

1 1/2 cups milk

1 cup finely grated parmesan

1/2 cup panko breadcrumbs

1/4 cup finely chopped fresh flat-leaf parsley 3 garlic cloves, crushed

METHOD

Step 1:

Preheat oven to 200C/180C fan-forced. Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain.

Step 2:

Meanwhile, heat half the oil in a large frying pan over high heat. Season pork with salt and pepper. Add to pan. Cook for 3 minutes, turning halfway, or until well-browned but not cooked through. Transfer to a plate. Set aside for 3 minutes before cutting into 2.5cm pieces (see note).

Step 3:

Add onion and zucchini to pan. Season with salt and pepper. Cook, stirring, for 3 minutes. Add to pasta in bowl.

Step 4:

Melt butter in large saucepan over mediumhigh heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually whisk in milk until smooth. Cook, stirring, for 2 to 3 minutes or until sauce simmers and thickens slightly. Season with salt and pepper. Stir in half the cheese. Remove from heat. Step 5:

Add pasta and vegetables to sauce. Add pork and any resting juices. Stir to combine. Spoon into a 6cm-deep, 23cm x 32cm oval baking dish. Combine breadcrumbs, parsley, garlic and remaining oil and cheese in a small bowl. Sprinkle over pasta. Bake for 20 minutes. Serve.

COOK’S NOTE:

The pork won’t be cooked through at this stage as it will finish cooking in the oven.