Cauliflower & Bacon Pasta

• Time: 50 minutes (Prep 15 mins | Cook 35 mins)
• Difficulty: Easy
• Serves: 4

Ingredients

• 200g streaky bacon
• 300g dried pasta
• 1 whole cauliflower (cut into large florets)
• 25g butter
• 25g plain flour
• 300ml milk
• 1 tsp Dijon mustard
• 140g Cheddar (grated)
• 1 soft wholemeal roll (whizzed to breadcrumbs)
• Salad (to serve, optional)

Method

1. Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon for 5 minutes or until crispy, then drain on kitchen paper and cut into small pieces.
2. Cook the pasta300g dried pasta following pack instructions. Add the cauliflower to the pasta300g dried pasta pan for the final 8 minutes, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
3. Melt the butter25g butter in a small pan over a low heat, then stir in the flour25g plain flour and cook for a couple of minutes. Gradually stir in the milk300ml milk, mixing well between each addition. Bring to a simmer, then cook for a few minutes until thickened.
4. Season, add the mustard and half the grated Cheddar140g Cheddar (grated). Stir until the cheese has melted and the sauce is smooth.
5. Tip the pasta300g dried pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer to a baking dish.
6. Mix together the breadcrumbs and remaining Cheddar140g Cheddar (grated), then sprinkle over the pasta300g dried pasta. Cook for 5 minutes under the grill until browned. Serve with a saladSalad (to serve, optional), if you like.

Storage & Freezing

• This recipe is freezable. Cool completely before transferring to a freezer-safe container.