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Cauliflower Cheese & Spinach Pasta Bakes
  • 850ml milk
  • 50g plain flour
  • 50g butter, plus 1 tbsp
  • 1 tsp Dijon mustard
  • 100g extra mature cheddar, grated
  • 25-50g blue cheese
  • ½ tsp finely grated nutmeg
  • 250g penne
  • 1kg cauliflower (2 medium ones), cut into florets
  • 750g frozen spinach (whole leaf), defrosted and squeezed dry
  • 25g toasted pine nuts
  • For the tomato sauce:
  • 4 garlic cloves, 3 sliced, 1 left whole
  • 2 tbsp extra-virgin olive oil
  • 700g jar tomato passata
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