Made this up as there were many things in my fridge which needed to be consumed!
Creamy Courgette and Leek Pasta Bake
Calories per serving: 350
Fusilli, Whole Wheat, Dry Weight – 100g
Olive Oil – 12ml
Leeks, Raw (x2) 191g
Courgette, Raw (3 medium) – 300g
Garlic, Raw – 2 Cloves/6g
Creme Fraiche, Full Fat – 80g
Mature Cheddar Cheese – 40g
Parmesan Cheese – 25g
Marjoram, Dried – ½ Tsp/0.5g
Thyme, Dried – ½ Tsp/0.5g
Chestnut Mushrooms – 125g
Wipe the mushrooms, cut into chunks. Wash the leeks and finely dice. Coarsely grate the courgette and lay onto a clean tea towel (to absorb moisture). Peel and finely dice the garlic. Grate the cheese and combine the cheddar and parmesan.
Cook the pasta according to the instructions on the packet. In the meantime, heat the olive oil in a large frying pan and add the leek. Cook over a medium heat (don’t allow to brown, but to soften) for about 10 minutes. Add the diced mushroom and cook for a further 5 minutes. Finally add the courgette and the herbs.
Once the pasta is cooked, drain thoroughly and combine with the courgette and leek mixture.
Allow to cool before adding the creme fraiche and about half of the grated cheese.
Combine, and tip into a shallow oven proof dish.
Top with the remaining grated cheese.
Place into a pre-heated oven at 190 degrees for about 20 – 30 minutes until turning golden and crispy.
Serve with some rocket.
Next time I’m going to add some chopped walnuts to this, or toasted pine nuts.
Nutrition Data Per Serving
Calories (kcal) 349.3
Carbohydrate (g) 25.7
Fat (g) 20.8
Fibre (g) 5.9
Sodium (g) 0.186
Fruit & Veg 2.4
Protein (g) 15.0