Walnut Pasta Bake
Ready in: 30 to 60 mins
Ingredients:300g penne pasta
500g semi-skimmed milk
3 tbsp cornflour
130g Cathedral City Mature Lighter Cheese, grated
a grating of nutmeg (optional)
200g spinach, washed
50g walnut kernels, broken
50g Cathedral City Mature Lighter Cheese, grated (for topping)
- Bring a saucepan full of salted water to the boil and add the pasta.
- Heat the milk in a non-stick milk pan until tiny bubbles form around the edges. Place the cornflour into a small dish and pour over 5 tbsp of the hot milk. Mix together to form a paste then return to the milk pan. Over a low heat, stir until the milk starts to thicken.
- Add the cheese, salt, pepper and nutmeg to taste. In a separate pan, wilt the spinach and then strain.
- Drain the pasta, then stir it through the cheese sauce. Add the spinach and walnuts and pour into an oven-proof dish. Top with the remaining cheese and place under a hot grill for five mins.