Crispy leek & mushroom pasta bake

Ingredients

400g dried pasta 

3 large leeks, thickly sliced

Oil

500g chestnut mushrooms, sliced

2 tsp dried thyme

2 tbsp cornflour

150ml milk

150ml vegetable stock

250g plain quark or fromage frais

60g Cheddar cheese, grated

45g panko breadcrumbs

Directions

1. Cook the pasta. Two minutes before the pasta is ready, add the leeks, bring back to the boil and cook for a further 2 minutes or until the pasta and leeks are just tender. Drain well and transfer to a large ovenproof dish that will fit under your grill. 

2. Preheat your grill to high.

3. Heat some oil in a large pan. Cook the mushrooms and thyme for 2-3 minutes or until tender. Season & set aside.

4. Mix the cornflour with 3 tbsp milk. Put the stock and the rest of the milk in a pan and gently bring to the boil, then stir in the cornflour mixture and cook until thickened, stirring often. Remove from the heat, stir in the quark or fromage frais and season to taste.

5. Add the mushrooms to the leeks & pasta, pour over the white sauce, then stir it all together and level the top. 

6. Mix the cheddar with the breadcrumbs and sprinkle the mixture evenly over the pasta. 

7. Grill for 4-5 minutes or until crisp and golden.