Recipe & photography by Izzie Cox.
Serve 4-6
Ingredients
6 tbsp butter
3 leeks, finely sliced
2 garlic cloves, peeled and finely chopped
15g sage, finely chopped (a few leaves reserved for garnish)
4 tbsp plain flour
500ml whole milk/soy milk
100g Parmesan, finely grated
¼ tsp ground/fresh grated nutmeg
450g Northern Pasta Co casarecce
1 camembert
4 tbsp cranberry sauce
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Method
Heat 2 tablespoons of the butter in a saucepan on a medium low heat. Add the leeks and cook for 10 minutes until soft. Add the garlic and sage and cook for a further couple of minutes.
Transfer the leek mixture to a large baking dish, and return the saucepan to the heat with the remaining 4 tablespoons of butter.
Once the butter has melted add the flour, and cook, stirring often for a couple of minutes.
Next add in the milk, a little at a time, whisking until completely smooth each time. Stir in 70g of the Parmesan, adding a little more milk if it becomes too thick. Season generously with salt and pepper.
Preheat the oven to 200C/180C Fan and put a large pan of salted water on to boil. Once boiling, cook the casarecce for 1 minute less than packet instructions and drain well.
Add the pasta to the baking dish which contains the leek mixture, along with the cheese sauce, and mix well. Create a well in the centre of the dish.
Score the top of the camembert about 1cm deep and add to the well you’ve created in the top of the pasta.
Top with the tablespoons of the cranberry sauce, remaining Parmesan, reserved sage leaves and drizzle with the olive oil.
Cook in the oven for 20-25 minutes until golden brown and the camembert has melted. Leave to rest for 5 minutes, then serve.
