- for the sauce
- 60 g butter
- 30 g flour
- 2 cups organic full-cream milk, warmed
- 250 g organic Cheddar, grated
- For the baked pasta
- 250 g organic whole-wheat penne
- a sprig of rosemary
- a pinch of salt
- 1 small cauliflower
- 1 x 400 g can organic lentils, rinsed and drained
- sea salt and freshly ground black pepper
- a spoonful or two of butter, for dotting
- rocket leaves or crunchy greens, for serving
To make the sauce:
Melt the butter in a medium-sized saucepan. Stir in the flour until smooth. Gradually whisk in the warmed milk. Continue whisking until the sauce is thick and smooth, then stir in two thirds of the cheese.
To make the pasta bake:
Preheat the oven to 200ºC. Cook the penne for 8 minutes in a large saucepan of rosemary-infused, salted boiling water. Break the cauliflower into large florets, trimming any tough stems.
Add to the simmering penne then cook for a further 5 to 7 minutes, or until the penne is just tender. Mix the cooked penne and cauliflower with the well-drained lentils and cheese sauce. Check seasoning.
Turn into a suitably sized, buttered or oiled baking dish. Sprinkle over the remaining cheese then dot with butter.
Bake for 30 minutes, or until bubbling and golden. Serve with rocket leaves or a mix of crunchy greens.
For special occasions: Add a layer of pan-fried exotic mushrooms.
Per serving: 3388.3kJ, 33.5g protein, 45.2g fat, 74.1g carbs
This is a wholesome version of a classic comfort
dish – just the thing to be eaten in front of the TV.