Courgette and leek pasta
250 gm butter
2 medium leeks sliced into 12mm lengths
200 gm grated courgette
2 tbs flour
250ml vegetable stock
100gm strong grated cheddar cheese
300gm penne pasta
75 gm breadcrumbs
59gm grated parmesan or Parmigiano cheese
salt & freshly ground black pepper
Melt the butter in a pan and add the leeks and sweat gently for 10 minutes stirring to prevent burning until the leeks are tender. Sprinkle in the flour stirring until absorbed by the juices and add the milk and vegetable stock, constantly stirring.
Add the grated cheddar cheese and stir into the sauce. Season with salt and pepper then remove from the heat and stir in the grated courgette.
Meanwhile cook the penne pasta until it is cooked but not too soft. Drain and tip into an ovenproof dish then pour the cheesy sauce over and mix in. Combine the breadcrumbs and parmesan cheese and layer over the top of the pasta.