Crispy Bacon & Cauli Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a full kettle

Add the conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for an initial 4 min

Meanwhile, chop the cauliflower[s] into small florets 

After 4 min, add the cauliflower florets to the pasta and cook for a further 6-7 min or until everything is cooked with a slight bite

Once cooked, drain, reserving 200ml [350ml] starchy cooking water and leave to steam dry in the sieve 

Reserve the pot

While the pasta cooks, grate the cheddar cheese

Combine the grated cheese with the panko breadcrumbs – these are your cheesy breadcrumbs

Peel and finely chop (or grate) the garlic

Return the reserved pot to a medium heat with 1 tsp [2 tsp] butter

Once hot, add 1 tsp [2 tsp] flour and the chopped garlic cook for 1 min or until a sandy paste forms

Add the starchy pasta water and whisk until smooth

Once smooth, remove the pot from the heat and add the crème fraîche, Dijon mustard and a grind of pepper – this is your sauce

Add the drained pasta and cauliflower to the sauce and stir it all together – this is your creamy cauliflower pasta

Transfer the creamy cauliflower pasta to an oven-proof dish 

Top with the cheesy breadcrumbs 

Sprinkle over the bacon lardons and put the dish in the oven for 15-20 min or until the bacon is cooked and the breadcrumbs are golden

While the creamy cauliflower pasta is baking, chop the chives finely 

Use the rest of this time to clear up, set the table, have a cup of tea or simply chill!