November 2019 - Cheese and Spinach Penne with Walnut Crumble

This month as winter sets in we have the perfect family comfort food dinner.

Cheese and Spinach Penne with Walnut Crumble

Serves 6

Ingredients
250g Penne pasta
1 large leek
45g butter
45g plain flour
Grating of nutmeg
1tsp English mustard
500mls Church Farm whole milk
175g grated cheddar cheese
2 slices white bread cubed
45g walnut pieces
200g spinach

Method

1. Heat oven 170 degrees, boil pasta with leeks for 10 minutes, drain.
2. Put butter, flour, mustard, nutmeg and milk in a pan and heat gently stirring constantly until thickened and boiling. Cook for 2 minutes.
3. Remove from heat add 2 thirds of the cheese and stir.
4. Mix bread and walnuts and remainder of cheese in separate bowl.
5. Put spinach in colander and pour over kettle of boiling water to wilt.
6. Squeeze out excess water and stir spinach into cheese sauce.
7. Stir pasta and leeks into cheese sauce.
8. Pour mixture into oven proof dish and scatter over bread mix.
9. Bake for 30 minutes until golden. Serve with a green salad

Suitable to freeze leftovers, ready for a day when a home cooked ready meal is needed!