Autumn Pasta Bake

Directions

1. 1
   Mince the onion, chop the garlic and grate the cheese.
2. 2
   Heat the butter and saut the onion over low heat for 3 minutes.
3. 3
   Add the garlic and give it another minute.
4. 4
   Add the flour and stir well. Give the roux a minute to neutralise the rawness of the flour.
5. 5
   Add the mustard powder, white pepper and 1 cup of milk.
6. 6
   Whisk well. As soon as it thickens add another cup of milk. I added an extra 1/4 cup.
7. 7
   Let the sauce simmer for a minute or two and melt 2/3 of the grated cheese in there. Finish the sauce with salt and nutmeg. I grind my own nutmeg so its very potent, adjust to your own liking.You can steam, blanche or even stir-fry your spinach. I choose to steam it in my colander over the boiling pasta water. Cant do this with a plastic colander. Bring a pot of water to a boil, add plenty salt and chop the leeks. Boil the leeks and pasta for 11 minutes.
8. 8
   Drain the pasta but dont get rid of the cooking liquid.
9. 9
   Place the pot back on the stove and bring it to a boil again.
10. 10
    Place the colander over the pot of boiling water. The spinach will wilt in two minutes or so, use tongs to toss it a little.
11. 11
    Transfer the pasta to a large baking dish (91
12. 12
    and mix it with the cheese sauce and spinach Chop the walnuts.
13. 13
    Sprinkle the remaining 1/3 grated cheese over the pasta and finish it with the chopped walnuts.
14. 14
    Bake the pasta in a preheated oven at 175C (350F) for 25 to 30 minutes. Until golden brown and bubbly warm.