PASTA BAKE WITH SPINACH TROTTOLE, ROMANESCO AND GOATS CHEESE BECHAMEL SAUCE

So our entertainment today was going to a big supermarket and looking at every. single. thing. Especially in the section with worldwide stuff. We spent AGES there, picking up everything and being like "Pomegranate molasses!! What could we use that for? OH MY GOD IT'S FROM LEBANON! I WANT IT!" So much for keeping it local. Oh well, what can I say, I'm a big arabophile. (Pah! Apparently that isn't even a word! It got underlined in red by the spell checker! How racist. Haahaaa)

ANYWHO, we sort of realised it was all too expensive in the end, so we made this:

I've personally never had trottole pasta before, but it's basically very large spirals. Yummeh.

Ingredients:

• Spinach Trottole (about 3 handfulls, don't use to much of this stuff, it gets really big)
• Quorn mince (2 handfulls)
• Romanesco Brocolli cut into smallish pieces
• Garlic - 3 cloves (!)
• Shallots
• Onion
• Fresh rosemary

1. Cook the pasta and romanesco brocolli (in the same pot, why not?) Also, add a good amount of salt to the water, this pasta needs it to taste of anything.

2. Fry the mince with some garlic and onion. This Quorn mince isn't particularly flavourful so you do have to add some salt and pepper.

3. Mix all this together and put it in a casserole dish

THE SAUCE

Ingredients:

• Milk
• Butter
• Flour
• Salt & Pepper
• Chopped rosemary
• Cheddar (or any kind of cheese you want)
• Goat's cheese

4. Preheat the oven to 160°

5. Melt butter in a small saucepan on low heat. Just enough butter to cover the base of the pan.

6. Keep adding small amounts flour and milk alternately, whilst stirring the entire time, until the sauce is as thick or thin as you want it. We made it quite thick. While you're doing this, don't let it boil.

7. Add the cheeses and turn up the heat so they melt into the sauce, keep stirring!

8. Let it simmer for a minute, et voila!

9. Pour it over the stuff in the casserole dish as evenly as you can

10. Grate some cheese on top (we used cheddar and red leicester).

11. Put it in the oven for 20-30 minutes!