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Extra Cheesy Penne Pasta Side Dish

Extra Cheesy Penne Pasta Side Dish

Extra Cheesy Penne Pasta Side Dish

with Cheddar and Red Leicester | Perfect for sharing

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This Extra Cheesy Penne Pasta Side Dish is a yummy addition to the main event - it pairs perfectly with pizzas and salads!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

30 grams

Red Leicester

(Contains: Milk)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)850 kcal

Energy (kJ)3556 kJ

Fat49.8 g

of which saturates30.7 g

Carbohydrate74.9 g

of which sugars5.7 g

Protein26 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Large Saucepan

•Medium Saucepan

Cooking Instructions and Tips

Cook the Pasta

1

a) Bring a large saucepan of water to a boil with 1/2 tsp salt for the pasta. Fill and boil your kettle.

b) Grate the Red Leicester and Cheddar.

c) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

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

Make the Sauce

2

a) Meanwhile, preheat your grill to high.

b) Melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

c) Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

d) Add the grated cheese and stir until melted. Taste and season with salt and pepper if needed.

Grill and Serve

3

a) Add the pasta to the sauce and stir to combine. Add a splash of water to loosen if needed, then pour into an ovenproof dish.

b) Pop under your grill until the top is golden brown, 3-5 mins. Add to a serving dish and tuck in!

Enjoy!

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