Asparagus & Pancetta Baked Pasta
This asparagus & pancetta baked pasta is a perfect family dinner which also makes great leftovers.
Servings 6 servings
Calories 756kcal
Ingredients
- 100 g Asparagus Tips chopped into 1cm chunks
- ½ head Broccoli
- 2 tablespoon Olive Oil
- 2 Leeks trimmed and sliced
- 100 g Unsalted Butter
- 500 ml Milk
- 1 teaspoon Ground Nutmeg
- 100 g Plain Flour
- 400 g Short Pasta
- 150 g Cheddar
- 150 g Pancetta cubes
- 3 tablespoon Panko Breadcumbs
- Salt and Pepper
Instructions
- Preheat the oven to 180°C/350°F. Heat the olive oil over a medium heat and cook the leeks until softened. Remove from the heat and set aside.
- Heat the milk in a small saucepan. In another saucepan melt the butter before adding the nutmeg and flour, stirring together to make a roux. Add a little salt before slowly beginning to pour in the warm milk, stirring constantly. Once the sauce is smooth and thick, bring to the boil briefly before removing from the heat.
- Cook the pasta for about half the time it instructs on the packet. Place the drained, cooked pasta, leeks, sauce and half the broccoli and asparagus into a large bowl. Mix everything together before tipping into a large, greased baking dish. Scatter the rest of the broccoli and asparagus over the top of the pasta followed by the pancetta and the cheese.
- Cook for 20 minutes in the preheated oven. Remove, sprinkle over the breadcrumbs and return to the oven for another 5 minutes until browned. Serve.
Notes
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Calories: 756kcal | Carbohydrates: 75g | Protein: 24g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 389mg | Potassium: 604mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1695IU | Vitamin C: 49.8mg | Calcium: 346mg | Iron: 3.3mg