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Cheesy floret & pasta bake
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150g essential Waitrose Elicoidali or Penne
300g pack Waitrose Cauliflower and Broccoli Florets
77g pack Cooks’ Ingredients Diced Beechwood Smoked Pancetta
4 salad onions, thinly sliced
1 red chilli, deseeded and thinly sliced
300ml semi-skimmed milk
25g Waitrose Easy Thickening Sauce Flour
1 tsp wholegrain mustard
75g Waitrose Swiss
Le Gruyère Réserve AOP, coarsely grated
1. Preheat the oven to 220ºC, gas mark 7. Cook the pasta in a large
pan of boiling water according to the packet instructions, adding
the cauliflower and broccoli for the last 4 minutes of cooking time.
2. Meanwhile, place the pancetta, salad onions and red chilli in a small non-stick frying pan and cook for 5 minutes until crisp. Set aside.
3. In a pan, bring the milk and flour to the boil, stirring until thickened. Simmer for 2 minutes, then stir in the mustard and most of the cheese.
4. Drain the pasta and florets and return to the pan. Stir in the pancetta mixture and cheese sauce and transfer to a small ovenproof dish. Scatter over the remaining cheese and bake for 15 minutes until bubbling and golden brown.
Typical values per serving:
This recipe was first published in October 2016.
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