Green pasta bake

Ingredients

Quantity	Ingredient
85g	penne pasta
20g	unsalted butter, plus more for greasing
40g	comte, gruyere or cheddar cheese, grated
1/4 teaspoon	paprika
A pinch	nutmeg
1/2 teaspoon	dijon mustard
	sea salt flakes
	freshly ground black pepper
50g	greens such as collard greens, beet greens, turnip greens, kale, spinach or spring greens, finely sliced
25g	sourdough or country-style bread, torn
2 teaspoons	olive oil
2 teaspoons	sunflower seeds
2 teaspoons	ground hazelnuts

Cook the penne in salted boiling water according to the packet instructions. Drain and set aside. Preheat the oven to 180°C and lightly butter a small gratin dish. Melt the butter in a pan until foaming then add the flour. Stir constantly over a medium heat for 1 minute then gradually whisk in the milk. Gently cook for 5 minutes until starting to thicken, then stir in the cheeses, seasonings, vegetables and pasta. Tip into the dish. Blitz the bread, oil, sunflower seeds and hazelnuts in a mini food processor until the mixture resembles breadcrumbs. Spread over the pasta and bake for 30 minutes.

Vitamins A, B-group, C, E & K, manganese, folate, calcium, flavonoids, magnesium, glucosinolates, copper, carotenoids, selenium, fibre