Leek & celeriac cheesy pasta and bean bake

Name: Leek & celeriac cheesy pasta and bean bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 small celeriac, trimmed, peeled and coarsely grated; 1 leek, thinly sliced; 4 sprig/s lemon thyme, plus extra leaves to serve; 250 g wholewheat penne; 500 ml semi-skimmed milk; 2 tbsp cornflour; 2 tbsp Belazu Flavour Hacks Roasted Garlic; 400 g can cannellini beans, drained and rinsed; 100 g vintage Cheddar, grated; 2 tbsp pumpkin seeds

A wholesome spin on macaroni cheese, boosted with root vegetables and creamy cannellini beans.

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VegetarianHealthySource of fibreSource of protein1 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp olive oil
1 small celeriac, trimmed, peeled and coarsely grated
1 leek, thinly sliced
4 sprig/s lemon thyme, plus extra leaves to serve
250g wholewheat penne
500ml semi-skimmed milk
2 tbsp cornflour
2 tbsp Belazu Flavour Hacks Roasted Garlic
400g can cannellini beans, drained and rinsed
100g vintage Cheddar, grated
2 tbsp pumpkin seeds

Heat the oil in a large flameproof casserole or large sauté pan. Cook the celeriac, leek and thyme for 5 minutes, stirring frequently, until softening and taking on a little colour.
Meanwhile, cook the pasta in a pan of boiling, salted water according to pack instructions.
Add the milk to the casserole pan and simmer for 5 minutes, until the vegetables are tender. Dissolve the cornflour in a little water, then stir into the pan with the roasted garlic paste, cannellini beans and 75g cheese. Keep stirring until slightly thickened. Season to taste.
Preheat the grill to medium. Drain the pasta, stir into the sauce, then check the seasoning. Remove the thyme stalks. Tip into a large baking dish. Scatter over the remaining cheese and pumpkin seeds, then grill for 3-4 minutes until bubbling and golden. Scatter over some extra thyme leaves to serve.