Cheesy Brussels Sprout Pasta Bake

• Brussels sprouts↗200g g

  halved

• olive oil↗1 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• penne↗350g g

  pasta

• butter↗2 tbsp tbsp
• garlic clove↗1

  minced

• all-purpose flour↗3 tbsp tbsp
• milk↗500ml ml
• wholegrain mustard↗2 tsp tsp
• mature cheddar↗200g g

  grated

• green salad leaves↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection / gas mark 6). Toss the Brussels sprouts with the oil and vinegar, then place them in a baking dish. Roast for 10–15 minutes, stirring once halfway through.

2. 2

   Meanwhile, cook the pasta until just al dente (about two minutes less than the package instructions), drain and set aside.

3. 3

   Melt the butter in a pan. Add the garlic and flour, cooking for 1–2 minutes. Gradually whisk in the milk, stirring constantly until the mixture is smooth, then simmer for 5 minutes until the sauce thickens.

4. 4

   Remove from the heat and stir in the mustard and most of the cheese, reserving a handful for topping. Season to taste and mix. Add the pasta, then transfer the mixture to a large baking dish. Top with the roasted Brussels sprouts and the reserved cheese and bake for 20 minutes, until the cheese crust is golden and fluffy. Serve with green salad, if desired.