Leek & kale Macaroni
erves 4 Ready in 35 min
1 Knorr vegetable stock pot 250g rigatoni pasta
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