Broccoli and Cheese Pasta Bake

Ingredients

• 200g (dry weight) pasta shapes
• 1 vegetable stock cube
• 250g broccoli spears
• 2 leeks, chopped
• 200g low-fat soft cheese
• 150ml semi-skimmed milk
• 30g Rosemary Conley Low-fat Mature cheese, grated
• 1 tbsp fresh chives
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Cook the pasta in a pan of water with the stock cube. Just before the pasta is cooked, add the broccoli and cook for 2 minutes.
3. Heat a non-stick pan and dry-fry the leeks for 1-2 minutes. Add the soft cheese and milk and stir well as the sauce thickens, adding more milk if required. Season with salt and pepper.
4. Drain the pasta and broccoli well and return to the pan. Stir in the cheese sauce, then pour into an ovenproof dish and top with the grated cheese and chives.
5. Bake in the oven for 10 minutes until golden brown.
6. If eating as a dinner, serve with a mixed salad or extra vegetables.

Tips

Pep up the sauce with a few dried chilli flakes.