CELERIAC, LEEK AND KALE CHEESY PASTA BEAN BAKE
A healthy spin on a macaroni cheese, packed with nutrient dense veggies, fibre and protein.
Ingredients
2 tbsp olive oil
1 small celeriac, trimmed, peeled and coarsely grated
1 leek, thinly sliced
4 sprigs of thyme
250g wholewheat penne
500ml semi-skimmed milk
1/2 pack of cavolo nero kale, without stems and cut into thirds
2 tbsp cornflour
2 tbsp Belazu Flavour Hacks Roasted Garlic
400g can butter or cannelloni beans, drained and rinsed
Method
Heat the oil in a large flameproof casserole or large sauté pan. Cook the celeriac, leek and thyme for 5 minutes, stirring frequently, until softening and taking on a little colour.
Meanwhile, cook the pasta in a pan of boiling, salted water according to pack instructions.
Add the milk and kale to the casserole pan and simmer for 5 minutes, until the vegetables are tender and kale is starting to wilt. Dissolve the cornflour in a little water, then stir into the pan with the roasted garlic paste, cannellini beans and 75g cheese. Keep stirring until slightly thickened. Season to taste.
Preheat the grill to medium. Drain the pasta, stir into the other ingredients, then check the seasoning. Remove the thyme stalks. Tip into a large baking dish. Scatter over the remaining cheese, then grill for 3-4 minutes until bubbling and golden.
