| Amount | Measure | Name |
|---|---|---|
| 900 | g | Knorr Pasta Conchiglie Shells 3kg |
| 400 | g | Button mushrooms thinly sliced |
| 300 | g | Frozen Spinach defrosted & squeezed of excess moisture |
| 100 | g | Mature cheddar cheese, reduced fat |
| 800 | ml | KNORR White/Bechamel 3x18L |
| 300 | g | Green Lentils Boiled |
Advanced Preparation
Cook the KNORR pasta one minute less than directed by the manufacturer’s instructions. Then wash
under cold water, drain, place in a clean container, cover, label and refrigerate if not required for
immediate use. Wash and prepare ingredients as directed. Make up the KNORR Béchamel Sauce as per
the manufacturer’s instructions. Warm the service plates.
Method
1. Refresh the pre cooked KNORR pasta in boiling water for 1 minute.
2. Add oil to a suitable pan and fry the mushrooms.
3. Add the KNORR Béchamel Sauce to the mushrooms, then stir in the cheese, spinach and lentils.
Bring the sauce to the boil and thoroughly cook by simmering for 3-5 minutes, cover and hold in a Bain
Marie until required for use
4. Drain the pasta and serve in warmed bowls topped with the sauce
Handy Hint
This dish can alternatively be served with a portion of rice, preferably brown or a 50:50 mix of
brown and white rice. Mixing brown and white rice together will increase the amount of fibre and
zinc levels in this dish and also make the rice element more palatable for children.
Nutrition Tip
Added salt is not recommended but if used keep to a minimum. If using oil use an unsaturated
(olive or sunflower) and reduce the quantity used where possible
