Some skill required
Cheesy Leek, Spinach & Bacon Pasta
4
Serves
20 minutes
Prep Time
30 minutes
Cook Time
Ingredients
Cheesy Leek, Spinach and Bacon Pasta
- 250g dried penne pasta
- 1 tablespoon cooking oil
- 7 rashers bacon - sliced
- 1 leek - trimmed, washed and sliced into crescents
- 120g baby spinach
- 5 cloves garlic - crushed
Sauce
- 40g butter
- 3 tablespoons flour
- 650ml milk
- 1 cup tasty cheese - grated
- 1 cup edam cheese - grated
- 1/4 cup parmesan cheese - grated
Topping
- 1 cup panko breadcrumbs
- 1/2 cup tasty cheese - grated
- 1/4 cup fresh parsley - chopped
- 2 tablespoons pinenuts - optional
Method
Cheesy Leek, Spinach and Bacon Pasta
- Cook the pasta in boiling salted water for 2 minutes less than the packet instructions - drain and set aside.
- Heat the oil in a medium frying pan over a high heat and fry the bacon until nicely browned. Turn down the heat and add the leeks. Cook for 3 - 4 minutes. Take off the heat and stir through the baby spinach.
- In a large saucepan, melt the butter. Stir through the flour and cook for 1 minute.
- Gradually add in the milk while whisking, until the sauce thickens.
- Add in all three cheeses and whisk until melted and combined.
- To the same pan, add the pasta, bacon, leek and spinach - stir well to combine. tip the mixture into an ovenproof baking dish.
- Preheat the oven to 180oC (160oC fan bake).
- In a small bowl, combine all of the topping ingredients and sprinkle over the pasta.
- Bake for 25 - 30 minutes or until golden brown.