"Cheesy pasta come at me! You'll add Tenderstem broccoli, pasta and leeks to a classic cheesy sauce and top it with crunchy breadcrumbs and pumpkin seeds. It tastes unreal!"
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for an initial 4-5 min
2
Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
Peel and finely chop (or grate) the garlic
3
After an initial 4-5 min, add the Tenderstem broccoli to the tortiglioniand cook for a further 4-5 min or until everything is cooked with a slight bite
Drain and return to the pot
4
Heat a large, wide-based pan (preferably non-stick) over a medium heat with 20g [40g] butter
Once the butter has melted, add the sliced leeks and cook for 5-6 min or until softened
Once softened, add the chopped garlic and cook for a further 1 min
5
Add 1 tbsp [2 tbsp]plain flour and stir with a wooden spoon for 1-2 min
Gradually whisk in 250ml [500ml]milk and cook for 5 min or until a smooth, thick sauce remains
Whilst the sauce is thickening, grate the cheddar cheese
Once thick, stir through the grated cheddar cheese, half the grated Italian hard cheese and the Dijon mustard – this is your cheese sauce
6
Combine the remaining grated Italian hard cheese with the panko breadcrumbs, pumpkin seeds and a pinch of salt and pepper – these are your cheesy breadcrumbs
Add the drained pasta and Tenderstem to thecheese sauce and give it a good mix up
Transfer to an oven-proof dish and top with the cheesy breadcrumbs
Put the dish in the oven for 10-15 min or until golden and bubbling
7
Meanwhile, combine the cider vinegar with 1 tbsp [2 tbsp]olive oil and a pinch of salt in a large bowl – this is your salad dressing
Add the baby leaf salad to the dressing and gently mix together (clean hands is the best way!)
8
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