Homemade with Helen: Cheese n’ green pasta bake

Homemade with Helen is a series of articles giving you a new homemade recipe that everyone can make every month! 

This month’s recipe is:

Cheese n’ green pasta bake 

This pasta bake is perfect for a cold winter night, it can easily be adapted to include as many vegetables as you like allowing you to get your 5-a-day. The recipe can be adapted to serve the amount needed making it a perfect family recipe or one to freeze and reheat when you need something quick and tasty. 

All the ingredients can be found at the supermarket or grocer. If you or your family are in need of emergency food support contact Wirral Foodbank Plus on 0151 638 7090 Monday to Thursday 10am - 1:30 pm

Possible allergies in this recipe:

-gluten

-dairy

-nuts

Ingredients needed:

150g of pasta (any shape either wholemeal or white)

120g of broccoli 

40g of cauliflower 

40g chopped green beans

40g chopped spinach 

50g chopped walnuts 

75g grated cheese (cheddar or red leister)

White sauce: 

220 ml of milk (any kind)

1 heaped tablespoon of cornflour 

50g grated cheese

Extra vegetables that could be included/substituted:

Leeks

Spinach

peas

Sweetcorn

Instructions 

Step 1: 

Place your pasta and your chosen vegetables in a pan with boiling water, bring to the boil and then simmer for approximately 15 mins until the pasta and vegetables are cooked thoroughly. 

Step 2: 

Then drain the pan, leave the pasta and vegetables in the pan. 

Step 3: 

Make the white sauce by mixing the milk and the cornflour, if you don’t have these ingredients you can use the white sauce powder in which you just add water, this can be found at any local supermarket. Add some grated cheese to the white sauce

Step 4: 

Transfer the pasta and vegetables to an ovenproof dish and pour over the sauce, mix well. 

Step 5:

Sprinkle with the remains of the grated cheese and place under the grill for 5 minutes to allow the cheese to melt.

Step 6:

Sprinkle over the chopped walnuts and serve with green salad