Need a quick solution for tea and also want to get some veggies into the kids? Look not further than this twist on an otherwise boring cheese pasta.

Ingredients

• 400g rigatoni  
• 2 cloves of garlic, sliced  
• 1 large courgette, grated  
• ½ head of broccoli, grated  
• 100g baby spinach, roughly chopped  
• 50g butter  
• 50g flour  
• 700ml whole milk  
• 120g grated mozzarella  
• 120g grated cheddar  
• 1 tbsp dijon mustard  
• Salt and pepper to taste  
• Hot sauce – optional  
• Chilli flakes to finish – optional 

Method

1. Bring a large pan of salted water to the boil
2. Melt the butter in a large saucepan on a medium heat then add the garlic and allow to sizzle for a minute
3. Add in the grated courgette and broccoli and mix well. Leave to fry for 2 minutes before adding the flour. Mix well and cook out the flour for 2 minutes with the veg, then start adding the milk gradually
4. Mix well in between each addition and allow to come to a simmer before adding more milk. Meanwhile, cook the pasta according to the packet instructions
5. When all the milk has been added, allow to simmer for 2-3 minutes 
6. Add in the spinach and stir to wilt, then add the cheeses, dijon mustard, hot sauce if you are using it and salt and pepper to taste 
7. Use a slotted spoon to move the rigatoni from the water to the sauce and mix well to combine 
8. Plate the pasta and top with a sprinkle of chilli flakes if you like