Blue Cheese, Bacon and Squash Pasta Bake

What happened?  A blue cheese and bacon pasta bake.  There's greenery from savoy cabbage and sweetness thanks to squash.

Another happily gratuitous picture of the bake.

Let's dive in.

We have, a mac and blue.  Part cooked fusilli pasta, crisped and sliced smoked bacon rashers. A bechemel (white sauce) with poached cabbage.  Finally, to balance, pan softened squash.

We've got this.

Ingredients (3):

To stir in:

4 rashers of bacon, sliced and crisped

200g fusilli, cooked  in boiling water for 3 minutes less than instructions.

300 g squash, pan roasted in butter and oil until soft

Sauce:

400 ml of milk (oat is fine), warmed

2 TBSP butter

2 TBSP flour

1/2 tsp salt

50 g blue cheese

20 g parmesan, grated

200 g shredded savoy cabbage

Garnish:

A sprinkle of parmesan and breadcrumbs

Method:

Make the sauce, a white roux of milk, butter and flour.  Stir butter and flour over a low heat and whisk in warm milk (it never fails).

Add salt, cabbage and cheese.

Find a baking dish, add cooked pasta, bacon and cheese sauce.  Stir.  Top with extra parmesan and panko.

Bake on fan and roast 190 c for 20 minutes.

Similar:

Orzo pasta with winter squash and blue cheese