Ingredients: 15 g butter 1 tbsp flour 150 ml milk 25 g grated gruyere cheese 85 g fresh spinach, tough stalks removed and carefully washed (or use 45 g frozen spinach) 50 g frozen sweetcorn, cooked 2 tbsp orzo or other small pasta shapes Directions:1. Cook the pasta according to the instructions on the packet. 2. Melt the butter, stir in the flour and cook for 30 seconds. Gradually whisk in the milk to make a smooth white sauce. Remove from the heat and stir in the cheese until melted. 3. Put the fresh spinach in a saucepan, sprinkle with a little water and cook for about 3 minutes until tender. Squeeze out all the water, combine with the sweetcorn and cheese sauce and puree in a mouli. 4. Stir the cooked pasta into the spinach and cheese sauce. |