Courgetti with chilli, lemon, ricotta & mint
Dress your courgetti with fresh, zesty spring flavours. Use the best quality ricotta you can find in this simple, vibrant side dish
Spinach mac 'n' cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 85g wholewheat penne
- ½ tbsp rapeseed oil
- 2 leekswashed and sliced
- 50g spelt flour
- 2 tsp English mustard powder
- 200ml semi-skimmed milk
- 80g baby spinach
- 50g extra mature cheddarfinely grated
- 2 tomatoesquartered if large
Nutrition: per serving
- kcal482low
- fat17g
- saturates7g
- carbs53g
- sugars11g
- fibre10g
- protein23g
- salt0.6g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
step 2
Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
step 3
Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
step 4
Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.
