Leek & kale Mac­a­roni

erves 4 Ready in 35 min

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

1 Knorr veg­etable stock pot 250g riga­toni pasta

200g kale

1 tbsp olive oil

250g cream cheese

350g ready-made cheese sauce 1 tbsp Di­jon mus­tard

4 leeks, trimmed and sliced 50g Parme­san cheese, grated

1 Fill a pan with 1,5 ℓ boil­ing, salted water, add the stock then re­turn to the boil. Add the riga­toni pasta and cook for 7 min.

2 Mean­while, heat oven to 200°C. Spread the kale on a bak­ing tray, sprin­kle with sea salt, driz­zle with oil and bake for 5 min to soften. In a jug com­bine the cream cheese, cheese sauce and mus­tard. Mix un­til smooth.

3 Add the leeks to the pasta and cook for 3 min. Drain the pasta and leeks. Tip the pasta, leeks and kale into a large oven­proof dish, greased, and stir to com­bine. Pour on the sauce and scat­ter Parme­san. Bake for 20 min un­til pale golden.

2 029kJ per serv­ing 14g fat 8.5g sat fat

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