Unbelievably cheesy and with layers of flavour thanks to the umami-packed miso, this is my kinda pasta bake. You’ll also love my trick for squeezing in some hidden vegies, making it a slightly healthier dinner option. (Emphasis on slightly… this is a cheese-lover’s dream!)
400g (14 oz) dried fusilli pasta
3 fresh corn cobs, kernels cut off the husk
1 bunch chives, finely chopped
300g (10.5 oz) canned tuna, drained
125g (4 oz) grated mozzarella cheese
50g (2 oz) grated gruyere cheese
zest of 1 lemon
Cauliflower puree
½ head cauliflower, cut into florets
40g (1.5 oz) unsalted butter
2 tbsp shiro miso paste
½ head garlic
4 cups vegetable stock
Cheese topping
125g (4 oz) grated mozzarella cheese
50g (2 oz) grated gruyere cheese
25g (1 oz) grated grana padano or parmesan cheese
Mornay sauce
40g (1.5 oz) unsalted butter
40g (1.5 oz) plain (all purpose) flour
500ml (17 fl oz) full cream milk, room temperature
For the cauliflower puree, place a medium-sized frying pan over medium heat. Add the butter and miso paste and stir. Once the butter and miso have almost melted, add the cauliflower and give it a stir so it’s well coated. Pour in the vegetable stock and add the garlic too. Leave to bubble away for around 20 minutes or until the cauliflower has cooked and the liquid has reduced by one third.
Meanwhile, bring a large pot of salted water to the boil and cook pasta according to packet instructions. Strain and leave to cool.
Once the cauliflower mixture is ready, remove the garlic. Transfer the mixture into a blender and blitz until smooth (or pour into a large heatproof bowl and blitz with a stick blender). If you want it even smoother, you could even pass it through a sieve. Place puree into a separate bowl and set aside.
For the cheese topping, combine the ingredients in a small bowl.
To make mornay sauce, we’ll need to start with a roux. In a shallow ovenproof pan on medium heat, melt the butter. Now add in the flour, mixing well with a wooden spoon or whisk until you’ve got a thick paste. Slowly add in the milk while continuing to whisk. It will thicken quickly so keep at it! You want things lovely and smooth and lump-free.
Add in the cauliflower puree and turn off the heat. Next, add the corn, chives, tuna and cooked pasta and mix well. Add in the mozzarella and gruyere cheese then mix thoroughly again. Sprinkle over the cheese topping.
Bake under the hot grill for about 10 minutes until golden brown. Sprinkle over the lemon zest and serve.
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