Creamy Pasta Beetroot Bake

Intensely creamy Cheddar and earthy sweet beetroot combine to make this a richly satisfying pasta bake, perfect served alongside a fresh green salad.

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

You’ll need

• 375g dried pasta shapes, e.g. conchiglie, fusilli or penne
• 1 onion, finely chopped
• 50g unsalted butter
• 1 clove garlic, crushed
• 2 tbsp plain flour
• 450ml milk
• 150ml double cream (or use extra milk for a less rich option)
• 150g gruyere or mature cheddar, grated
• small bunch chives, snipped
• salt & freshly ground black pepper
• 500g cooked beetroot (2 packs), cut into 1cm cubes

Method

1. Preheat the oven to 180°C.
2. Cook pasta according to packet instructions. Drain and reserve.
3. Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.
4. Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.
5. Turn out the heat, stir through half the cheese, and the chives. Season to taste with salt and freshly ground black pepper.
6. Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 minutes golden brown and bubbling.
7. Serve immediately, accompanied by a green salad.

Courtesy of www.lovebeetroot.co.uk