Prep
15 mins

Cooking Time

Cooking
30 mins

Serves 4

Baby Leaf

Ingredients

Serves: 4

  • Bag of Florette Baby Leaf salad
  • 300g dried macaroni
  • 2 tsp olive oil
  • 4 rashers cooked smoked bacon, chopped
  • 1 garlic clove, thinly sliced
  • 1 tbsp plain flour
  • 300ml/10fl oz skimmed milk
  • 1 tsp wholegrain mustard
  • 100g Parmesan (or vegetarian alternative), finely grated
  • 50g grated cheddar
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6
  2. Cook the macaroni in boiling water for 6 minutes. Turn off the heat, add 2 handfuls of rocket & kale leaves and leave to stand with the lid on for 2 minutes. Drain well and set aside.
  3. Heat the oil in a heavy-based frying pan. Add the garlic and fry for 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Stir in the mustard and Parmesan, then season well.
  4.  Tip the pasta into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the cheddar cheese and bake for 15-20 minutes. Serve with a side of Florette Superfood Wild Rocket & Baby Kale.
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