Goats' Cheese, Leek & Spinach Pasta Bake

ingredients

• 1 leek
• 30g pine nut & seed mix †
• 75g soft goats’ cheese †
• 125g cherry tomatoes
• 1 tsp dried oregano
• 10g basil
• 11g vegetable stock mix
• 80g spinach
• 150g tortiglioni †
• 2 garlic cloves

method

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Chop the leek[s] in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic

Add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve the vegetable stock mix and most of the goats’ cheese (you’ll use the rest later!)in 250ml [450ml] boiled water – this is your cheesy stock

Chop the baby plum tomatoes in half

Once the leeks have slightly softened, add the dried oregano and halved baby plum tomatoes to the pan and cook for 1-2 min

Meanwhile, chop the basil finely, including the stalks

Wash the spinach, then pat it dry with kitchen paper

Add 1 tbsp [2 tbsp] flour to the panand give everything a good mix up

Add the cheesy stock with the spinach and season with a generous grind of black pepper

Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly

Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your saucy leek & spinach pasta

Add the saucy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats’ cheese

Top with the pine nut & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats’ cheese, leek & spinach pasta bake

Serve the goats’ cheese, leek & spinach pasta bake topped with the reserved chopped basil and a generous grind of black pepper

Enjoy!

notes

Tip: It doesn’t need to be fully cooked, as it will go in the oven later!

• Once done, drain the tortiglioni and set it aside for later