A great way to get the kids to eat their vegetables is to smother them in a cheesy sauce and this pasta bake has countless variations.
I love putting capers in mine, they are salty little bombs of green in an otherwise bland-looking white sea of sauce and they work very well with sweet, softened leeks. (They also work with cauliflower, broccoli, roast squash, mushrooms…use whatever vegetables you have around!)
In a separate pan sweat a chopped and washed leek and a couple of crushed garlic cloves in olive oil and a generous knob of butter.
When the leeks are sweet and soft add a couple of heaped tablespoons of flour (I like to use spelt but any flour will work) season well and stir.
Add small splashes of milk, stirring continuously until the sauce is cooked and the right consistency. Think thick yoghurt.
Add a couple of heaped teaspoons of small capers, a teaspoon of Dijon mustard and some grated cheese. Taste for seasoning and combine the sauce with the now cooked and drained pasta.
Pop under the grill or into a hot oven until it starts to bubble and colour.
Serve straight away with some steamed veg or crisp salad leaves. Enjoy! Liz x