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Fresh Cavatelli & String Beans in Aged Cheddar Mornay

Panko Crumble & Baby Greens Salad

Cooking time

25 minutes

Servings

2/4

Calories

920 /serving

Once you sink your teeth into this ever so sumptuous mornay sauce, you’ll forget where you even are. Built from butter, of course, milk and flour, it’s spiked with the edgy tang of aged white cheddar to tease the taste buds. Slip in a few string beans (blanched in the same pot as the cavatelli while it boils) and top the pasta with seasoned panko breadcrumbs for a touch of crunch. A side of soft leafy salad studded with carrots carries the day.

We will send you:

  • 170g String beans
  • 100g Carrots
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Scallion
  • 20g All-purpose flour
  • 30ml Sweet, Savoury Honey-Dijon vinaigrette
  • 38g Panko
  • 225g Fresh cavatelli
  • 75g Grated aged cheddar
  • 150ml Milk
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
18 g
Sodium
1410 mg
Total Carbs
105 g
Sugars
15 g
Protein
31 g
Fibres
9 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and thinly slice the carrots into rounds. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Trim off and discard the stem ends of the string beans; cut the string beans into 1-inch pieces.
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Make the panko crumble
In a large pan, heat a drizzle of oil on medium-high. Add the panko and ½ the white bottom of the scallion (if the pan seems dry, add a drizzle of oil). Toast, stirring frequently, 1 to 2 minutes, until the panko is golden brown; season with ½ the spice blend and S&P to taste. Transfer to a bowl. Wipe out and reserve the pan.
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Boil the pasta & blanch the string beans
While the panko toasts, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 minutes, until al dente (still slightly firm to the bite). When there are 3 minutes remaining, add the string beans to the pot of boiling water and blanch, 2 to 3 minutes, until bright green. Reserving ¾ cup cooking water (double for 4 portions), thoroughly drain the pasta and string beans. Toss with a drizzle of oil to prevent sticking.
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Make the mornay sauce
In the reserved pan, melt 2 tbsp butter (double for 4 portions) on medium-high. Add the remaining white bottom of the scallion and the flour. Cook, stirring frequently, 1 to 2 minutes, until a paste forms. Add the milk and reserved cooking water, whisking constantly, 2 to 4 minutes, until thickened; season with the remaining spice blend and S&P. Add the cheddar and cook, stirring frequently, 30 seconds to 1 minute, until smooth.
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Make the salad
While the mornay sauce cooks, in a large bowl, combine the baby greens and carrots. Drizzle with as much vinaigrette as you’d like. Toss well.
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Finish & serve
To the pan of mornay sauce, add the cooked pasta and string beans; cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. Divide the finished pasta between your plates. Serve the salad on the side. Top the pasta and salad with the panko crumble and as much green top of the scallion as you’d like. Bon appétit!