Bechamel Pasta Bake with Peas, Mushroom and Leek

Bechamel is for so much more than just lasagne. It's quite rich so I serve with green salad.

Ingredients

• 400g penne pasta

• 2 tbsp oil

• 50g butter

• 1 clove garlic, crushed

• 2 small leeks (400g), sliced thinly

• 300g button mushrooms, quartered

• 1/3 cup finely chopped fresh chives

• 2 cup frozen peas, thawed
  

For the Bechamel sauce

• 100g butter

• 100g plain flour

• 5 cups hot milk

• 300g coarsely grated cheddar cheese
  

I actually did make the bechamel for this however if you want to cheat this is a really nice shop bought option. You'd need 2 packs to make enough for this recipe.

Method

1. Preheat oven to 180°C.

2. Cook the pasta until a touch below al dente.

3. Make bechamel sauce as follows:

4. Melt butter in medium saucepan

5. Add flour and cook, stirring, for 1 minute.

6. Gradually stir in the milk then keep stirring until the sauce boils and thickens.

7. Remove from heat and stir in cheese.

8. Heat the oil and butter in medium frying pan and cook the garlic, leek and mushrooms, stirring, until the leek softens.

9. Combine the pasta and leek mixture with the chives and peas.

10. Reserve 2/3 cup bechamel sauce (most of it) for the top.

11. Stir the remaining sauce into the pasta mixture.

12. Spread the top of the bake with the reserved bechamel sauce.

13. Bake about 40 minutes or until the top is browned.