Goats' Cheese, Leek & Spinach Pasta Bake

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Chop your leek[s] in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Add your tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the tortiglioni and set it aside for later

Reboil half a kettle

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve your vegetable stock mix and most of your goats' cheese (you'll use the rest later!) in 250ml [325ml] [450ml] boiled water – this is your cheesy stock

Chop your cherry tomatoes in half

Once the leeks have slightly softened, add your dried oregano and halved cherry tomatoes to the pan and cook for 1-2 min

Meanwhile, chop your basil finely, including the stalks

Wash your spinach, then pat it dry with kitchen paper

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and give everything a good mix up

Add the cheesy stock with the spinach and season with a generous grind of black pepper

Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly

Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your cheesy leek & spinach pasta

Add the cheesy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats' cheese

Top with your pine kernel & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats' cheese, leek & spinach pasta bake