Cheesy sprout pasta bake
Serves 4
Ingredients
- 200g Brussels sprouts (halved)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 350g penne pasta
- 2 tbsp butter
- 1 garlic clove, crushed
- 3 tbsp plain flour
- 500ml milk
- 2 tsp wholegrain mustard
- 200g mature cheddar (grated)
- green salad leaves, to serve (optional)
Method
- Heat oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 minutes, tossing again halfway through.
- Meanwhile, cook the pasta until it has a slight bite (around two minutes less than pack instructions), then drain and set aside.
- Heat the butter in a pan. Add the garlic and our and cook for 1-2 minutes. Gradually add the milk until the mixture is smooth, then simmer for 5 minutes until thick.
- Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir. Add the pasta, then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 minutes until the cheese topping is golden and bubbling. Serve with a green salad, if you like.
