Inspired by Ireland’s much-loved pairing of leeks and cheese, this baked pasta combines whole-grain pasta with a creamy leek sauce, then bakes it under a layer of cheese. Whole-grain pasta is used for those looking to keep blood sugar balanced.
Cook the whole-grain pasta in salted boiling water for 2 minutes less than the package time, then drain.
Melt the butter and sauté the leek for 10 minutes, until softened and lightly colored.
Add the flour to the softened leek and cook for 2 minutes. Gradually pour in the milk, stirring to make a smooth, thick sauce. Season with salt and black pepper.
Mix the drained pasta with the sauce and transfer to a baking dish. Scatter the grated Kashar cheese (Turkish semi-hard cheese) over the top and bake in a preheated 190°C / 375°F oven for 25 minutes, until puffed and lightly browned. Garnish with fresh thyme and serve.
Drain the pasta before the package time is up; it will cook again in the oven, and fully boiling it first can leave the casserole soft. Stir constantly as you pour in the sauce to keep it from sticking to the bottom or turning lumpy. Allergens: contains wheat (gluten), milk and dairy products.
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