CHEESY BRUSSELS SPROUT PASTA BAKE

Serves 4 to 6

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 30 minutes

Brussels sprouts 300 g olive oil 1T salt 1/2 t butter 3T flour 3T milk 2 cups

Gorgonzola or blue cheese

120 g, crumbled pepper, to taste ground nutmeg 1/2 t

Parmesan, pecorino or mozzarella 100 g, grated penne 400 g, cooked al dente crusty bread or salad, for serving

1 Preheat the oven to 180°C. Toss the Brussels sprouts with the oil and salt, then roast for 20 minutes. 2 Melt the butter in a pan, then whisk in the flour. Cook for 1 minute, then whisk in the milk until thick. Season with pepper and nutmeg. 3 Add the Gorgonzola and whisk until melted, then stir in the pasta and Brussels sprouts. 4 Spoon into a baking dish, sprinkle over the cheese, then bake for 20 minutes. Serve with bread or salad.

MEAT-FREE

WINE: Black Oystercatcher

Sauvignon Blanc