420ml(1 3/4 cups) waterjust boiled from the kettle
400g(14 oz) tin chopped tomatoes
1tbsptomato puree/paste
12-15stalks of tenderstem broccoli
1small courgettechopped
150g(1 1/3 cups) grated mature cheddar cheese
2large handfuls of watercress
80g(3/4 cup) crumbled feta cheese
½small red onionpeeled and thinly sliced
2tbspfreshly chopped parsley
Instructions
Melt the butter in a large non-stick frying pan or Dutch oven. Stir in the flour with a whisk until you get a thick paste, then add the milk a splash at a time, whilst stirring with the whisk, until all the milk is mixed and no lumps remain.
1/2 tsp salt, ¼ tsp black pepper, 250 g (9 oz) dried penne pasta
Pour in the water and stir, then add the tin of tomatoes and tomato puree. Stir everything together and bring to a gently bubble. Stir again and place a lid on the pan.
420 ml (1 3/4 cups) water, 400 g (14 oz) tin chopped tomatoes, 1 tbsp tomato puree/paste
Turn the heat to low, and cook for 10 minutes (stirring a few times to prevent the sauce from sticking), unless the pasta is almost cooked.
Add in the broccoli and courgette. Place the lid back on and cook for a further 5-6 minutes until the vegetables are lightly cooked (add them in a little earlier if you like your vegetables softer). Add a splash of water from the kettle if it’d starting to look too dry.
12-15 stalks of tenderstem broccoli, 1 small courgette
When the vegetables are cooked, take the lid off the pan and stir in the cheese.
150 g (1 1/3 cups) grated mature cheddar cheese
Stir in half of the watercress, and sprinkle the rest on top. Sprinkle on the feta, red onion, and parsley, plus a little black pepper if you like. Serve immediately.
2 large handfuls of watercress, 80 g (3/4 cup) crumbled feta cheese, 1/2 small red onion, 2 tbsp freshly chopped parsley