Ingredients
8 total- 340 g of short dried pasta, any type (eg. macaroni, penne, fusilli)
- 2 ripe avocados, pitted
- 30 g of basil, leaves only
- 2 limes, juice only
- 2 tbsp of butter
- 3 tbsp of plain flour
- 350 ml of semi-skimmed milk
- 120 g of mature cheddar cheese, grated
Method
5 stepsStep 1
Cook the pasta until al dente in boiling salted water, then drain and set aside. Set the saucepan aside for later use without washing it. Preheat the oven to 190°C/170°C fan/gas mark 5 and oil a rectangular baking dish (approx. 30cm x 20cm).
Step 2
In a blender, add the avocados, basil, lime juice and a pinch of salt and black pepper. Blend until smooth and set aside.
Step 3
In the saucepan you set aside earlier, melt the butter over a medium heat. Add the flour and stir to form a smooth paste. Allow the roux to bubble over medium heat for 1 min. Then, slowly whisk in the milk while pouring it into the pan in a steady stream. Turn up the heat and allow the sauce to boil for 3-5 mins until thick.
Step 4
Whisk the avocado sauce into the white sauce until well-combined. Remove the pan from the heat and stir in ⅔ of the grated cheese until smooth. Season to taste, then add the drained pasta to the sauce and mix well.
Step 5
Transfer the pasta to the oiled baking dish, sprinkle over the remaining cheese and bake in the oven for 15-20 mins until the cheese on top has melted. Once cool, portion up into 6 servings for lunchboxes throughout the week.