Broccoli, leek and cheese pasta bake #vegan #recipe

I must impart my friend Linda for uplifting this delicious dish. At a loss for what to create and with nothing however leeks and broccoli within the refrigerator, she jogged my memory however nice broccoli and alimentary paste is with a very smart bechamel sauce. Yum. i finished on the means back from her house to shop for a lump of smoke-cured cheddar cheese in an exceedingly food shop. i used to be trying forward to dinner!

Unfortunately, the cheese was the smallest amount smokey smoke-cured cheese I’ve ever consumed. It had a imprecise hint of smoke once raw, however the smokey flavour had utterly nonexistent by the time it had been created into a sauce. To the purpose wherever I puzzled if the food shop girl had given ME the incorrect cheese by mistake. It largely tasted sort of a medium-strength cheddar cheese, that is what I’ve written within the instruction below. If you are trying this with smoke-cured cheese, do let ME grasp what it’s like, as a result of in my mind it had been attending to be terrific!
Broccoli, leek and cheese pasta bake #vegan #recipe
Also try our recipe Healthy Sesame Chicken Chopped Salad #Vegetarian #saladrecipe


  • 2 medium leeks
  • 25g butter
  • 2 tbsp flour
  • 350ml milk
  • 100g grated cheddar cheese
  • Salt and pepper
  • 150-200g pasta
  • 250g broccoli florets


  1. Preheat the oven to 180C.
  2. Trim the leeks and slice thinly. Melt the butter in a medium saucepan and sauté the leeks until softening - about 4-5 minutes. Add the flour and stir well to combine and coat the leeks. Turn down the heat to low, and cook, stirring, for 1-2 minutes.
  3. Gradually add the milk, a little at a time, stirring well after each addition. Once all the milk has been incorporated, increase the heat slightly and cook, stirring, until the mixture thickens to form a sauce. Remove from the heat and stir in two-thirds of the grated cheddar. Taste, and season with salt and pepper if desired.
  4. Meanwhile, bring a large pan of water to the boil. Cook the pasta according to the packet instructions, and add the broccoli florets for the final 4 minutes of cooking. Drain well.
  5. Mix the drained pasta and broccoli with the leek sauce, and turn into a baking dish. Sprinkle the remaining grated cheese over the top and bake at 180C for 15-20 minutes, until bubbling and golden.
  6. Serve at once! 


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