Cheese, kale and walnut pasta bake recipe

Calories
196

Fat
14.2g

Protein
12g

Carbs
22.4g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Cheese, kale and walnut pasta bake

About

A balanced meal suitable for the whole family and a great way to disguise those dreaded greens

Ingredients

Method

Bring a saucepan full of salted water and boil the pasta until tender. Next heat the milk in a non-stick pan until tiny bubbles form around the edges.
Place the cornflour into a small dish and pour over five tablespoons 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 five mins or until the cheese has melted and gone slightly golden.