Cheese, spinach and walnut pasta bake
Skill level: Bit of effort
Costs: Cheap as chips
The whole family (even the kids!) will love this cheesy pasta bake with wilted spinach, walnuts and nutmeg. It only takes half an hour to make too.
- 300g penne pasta
- 500g semi-skimmed milk
- 3tbsp cornflour
- 130g reduced-fat mature cheese, grated
- A grating of nutmeg (optional)
- Salt and pepper
- 200g spinach, washed
- 50g walnut kernels, broken into pieces
- 50g reduced-fat mature cheese (for topping)
Nutritionist Juliette Kellow says: This balanced meal is suitable for the whole family and a great way to disguise those dreaded greens so the kids will eat it! Use skimmed milk to reduce fat and saturated fat content further.
- Bring a saucepan full of salted water to the boil. Add in the pasta and boil until tender.
- 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 5tbsp of the hot milk. Mix together to form a paste then return it to the milk pan.
- Over a low heat, stir the milk until it starts to thicken. It will get lumpy as it thickens but it will eventually smooth out. Add the reduced-fat mature cheese, salt, pepper and nutmeg to taste.
- In a separate pan, wilt the spinach and then strain all of the liquid out of it.
- Strain the pasta, then stir through the cheese sauce. Add the spinach and walnuts and top with the rest of the reduced-fat mature cheese.
- Place under a hot grill for 5 mins or until the cheese has melted and gone slightly golden.
Nutritional information per portion
- Calories 597(kcal)
- Fat 22.3g
- Saturates 9.0g
- Sugars 9.5g
- Salt 1.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.