Serves 4: prep 15 mins: cook 40 mins
½ tbsp Rapeseed Oil
250g Chestnut Mushrooms, sliced
2 Garlic Cloves, crushed
200g Cavolo Nero, leaves roughly chopped, stems finely chopped
30g Plain Flour
75g Mature Cheddar, grated
Preheat the oven to gas 6, 200°C, fan 180°C. Boil the pasta for 8 mins, then drain well and transfer to a 8 inch square baking dish.
Put the tomatoes into a pan of boiling water and cook on a slow boil until just soft, add to the pasta.
Meanwhile, heat the rapeseed oil in a deep, wide frying pan over a high heat. Add the mushrooms and garlic and cook for 8-10 mins, stirring occasionally, until the mushrooms are well browned. Remove from the pan and set aside. Add the cavolo nero to the pan, season and cook for 4-5 mins, stirring occasionally, until the leaves and stems have softened. Add to the mushrooms and set aside.
Reduce the heat to medium and add the butter to the pan to melt. Whisk in the flour, cook for 1 min, then gradually whisk in the milk until fully combined and smooth. Bring to the boil, reduce the heat slightly and simmer for 2-3 mins until thickened. Remove from the heat, stir through most of the cheese and season to taste.
Add the rest of the vegetables and cheese sauce to the baking dish with the pasta and tomatoes mix well. Scatter with the remaining cheese and bake for 20 mins until golden and bubbling. Leave to stand for 5 mins, then serve.