Green Cheesy Bean Pasta Bake

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

403

This wholesome bake combines wholewheat penne, celeriac, leek, kale, and cannellini beans, delivering a hearty, fibre-packed meal. Enhanced with Eatlean Original Grated Cheese, it offers a creamy texture with reduced fat and increased protein. A perfect choice for those seeking a balanced, nutritious dish that supports digestive health and overall well-being.

Ingredients

  • 2 tbsp olive oil
  • 1 small celeriac, trimmed, peeled and coarsely grated
  • 1 leek, thinly sliced
  • 4 sprigs of thyme
  • 250g wholewheat penne
  • 500ml semi-skimmed milk
  • 1/2 pack kale
  • 2 tbsp cornflour
  • 2 tbsp garlic
  • 400g can butter or cannelloni beans, drained and rinsed
  • 100g Eatlean Original Grated Cheese

Directions

  1. 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.
  2. Meanwhile, cook the pasta in a pan of boiling, salted water according to pack instructions.
  3. Add the milk and kale to the casserole pan and simmer for 5 minutes, until the vegetables are tender and kale is starting to wilt. 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.
  4. Preheat the grill to medium. Drain the pasta, stir into the other ingredients, then check the seasoning. Remove the thyme stalks. Tip into a large baking dish. Scatter over the remaining cheese, then grill for 3-4 minutes until bubbling and golden.