Cheesy Truffle Mushroom and Butter Bean Bake

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and mushrooms to the pan and stir-fry until softened, 8-10 mins. Add the garlic and stir-fry for 30 secs. 

Meanwhile, add the ditali to the pan of boiling water and bring back to the boil. Cook until tender, 10 mins. 

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the butter (see pantry for amount) to the onion and mushroom and stir until melted, 1 min. 

Stir the flour (see pantry for amount) into the butter and veg. Cook until it forms a paste, 1-2 mins - you've made a roux!

Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and half the cheese.

Turn your grill on to high.

Stir the pasta and beans into the creamy sauce. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in half the truffle zest.

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Transfer the veg, beans and sauce to a suitably sized ovenproof dish.

Sprinkle over the remaining cheese, then grill until golden brown, 8-10 mins.