Cheese, spinach and walnut pasta bake recipe

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  • Vegetarian

serves:

4

Skill:

medium

Cost:

cheap

5-a-day:

1

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 597 kCal 30%
Fat 22.3g 32%
  -  Saturates 9g 45%
  -  of which Sugars 9.5g 11%
Salt 1.2g 20%

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.

Ingredients

  • 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)

Method

  • 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.

Top tip for making Cheese, spinach and walnut pasta bake

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.

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(87 ratings)
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