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Leek & celeriac cheesy pasta and bean bake

Vegetarian

Vegetarian

A comforting twist on classic macaroni cheese, this heart-warming dish is packed with goodness. We’ve added earthy root vegetables such as celeriac, and added creamy cannellini beans for an extra boost of fibre, flavour, and nourishment. Perfect for a cosy night in or a feel-good family dinner.

Serves: 4
Course: Main
Prepare: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

2 tbsp olive oil
1 small celeriac, trimmed, peeled and coarsely grated
1 leek, thinly sliced
4 sprig/s lemon thyme, plus extra leaves to serve
250g wholewheat penne
500ml semi-skimmed milk
2 tbsp cornflour
2 tbsp Belazu Flavour Hacks Roasted Garlic
400g can cannellini beans, drained and rinsed
100g vintage Cheddar, grated
2 tbsp pumpkin seeds

Method

  1. 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.
  2. Meanwhile, cook the pasta in a pan of boiling, salted water according to pack instructions.
  3. Add the milk to the casserole pan and simmer for 5 minutes, until the vegetables are tender. 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.
  4. Preheat the grill to medium. Drain the pasta, stir into the sauce, then check the seasoning. Remove the thyme stalks. Tip into a large baking dish. Scatter over the remaining cheese and pumpkin seeds, then grill for 3-4 minutes until bubbling and golden. Scatter over some extra thyme leaves to serve.

Nutrition

Energy

2,340kJ/ 558kcals

Fat

21g

Saturated Fat

8.3g

Carbohydrates

61g

Sugars

11g

Fibre

13g

Protein

25g

Salt

1g

Jack Buck Farms