Saturday, 9 July 2011

Cabbage and Pasta Bake

Serves 2-3


150g pasta (spaghetti is cheapest; macaroni or penne work best)
1/4 small savoy cabbage
1/2 leek
50g bacon
splash vegetable oil
freshly ground pepper to taste
1/3 tsp dried chilli flakes (optional, but they add a nice heat)
50g cheese
1 tbsp flour
1/2 cup milk
1/2 tsp dried mixed herbs


Boil the pasta.  Meanwhile, shred the cabbage and chop the leek.  Dice the bacon and throw into the frying pan with a little extra vegetable oil, a few grinds of pepper, and the chilli flakes, if using.  Stir fry for about 4-5 minutes.

Sprinkle the flour into the frying pan, and stir to coat the contents.  Then add the milk and the drained pasta, and stir all together.  The flour and milk will make a light sauce which coats the pasta.

Turn into a casserole dish.  Grate the cheese and sprinkle on top.  Sprinkle the dried herbs lightly over the cheese. Bake at around 180 degrees for 10-15 minutes.  Serve immediately.

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