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20 minutes

Fresh Conchiglie with Cheddar & Leafy Greens

Crisp Honey-Dijon Salad

Cooking time

20 minutes




840 /serving

Presenting the crème de la crème of pasta dishes! This recipe goes beyond creamy, beyond dreamy and beyond mac ’n’ cheesy, thanks to a luscious white cheddar béchamel sauce that gets caught up in those supersize conchiglie shells. To work the vegetable angle, you’ll throw some sautéed leafy greens and shallot into the baking dish, and prepare a quick salad on the side, tossed with our ready-to-go honey-Dijon vinaigrette for a sweet and tangy finish.

We will send you:

  • 180g Baby spinach (or baby kale)
  • 200g Carrots
  • 1 Shallot (or onion)
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 50g Nuts & Seeds salad topper
  • 450g Fresh conchiglie pasta
  • 150g Grated aged cheddar
  • 473ml Milk
  • 27g Tangy Herbs spices (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)

Contains: Eggs, Milk, Mustard, Soy, Sulphites, Cashews, Wheat

You will need:

Large pot
Large pan
Medium baking dish
3 tbsp Butter
Salt & pepper
Total Fat
43 g
Saturated Fat
17 g
1270 mg
Total Carbs
89 g
16 g
31 g
7 g
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Mise en place
Preheat the oven to broil. Bring a large pot of salted water to a boil. Halve, peel and mince the shallot. Peel and grate the carrots.
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Sauté the spinach & shallot
In a large pan, heat a drizzle of oil on medium-high. Add ¾ of the shallot and sauté, stirring occasionally, 2 to 3 minutes, until softened. Add ½ the spinach and sauté, stirring occasionally, 1 to 2 minutes, until just wilted; season with S&P. Transfer to a medium baking dish. Reserve the pan.
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Make the cheddar béchamel
In the same pan, heat 3 tbsp butter on medium. Add the spice blend and cook, stirring constantly, 30 seconds to 1 minute, until a paste forms. Slowly whisk in the milk until no lumps remain; generously season with S&P. Bring to a boil, then reduce the heat to simmer and cook, whisking frequently, 1 to 2 minutes, until thickened. Add ⅔ of the cheddar and cook, stirring occasionally, 2 to 3 minutes, until combined; season with S&P to taste.
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Boil the pasta
While the cheddar béchamel cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until al dente (still slightly firm to the bite). Drain the pasta thoroughly.
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Combine the pasta
Add the cooked pasta and cheddar béchamel to the baking dish with the vegetables; stir to combine. Top with the remaining cheddar. Transfer to the oven and broil, 2 to 3 minutes, until golden brown.
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Make the salad & serve
In a large bowl, combine the carrots, remaining spinach and as much remaining shallot as you’d like. Drizzle with the vinaigrette; toss to combine evenly. Divide the finished salad and pasta between your plates. Top the salad with the Nuts & Seeds salad topper. Bon appétit!