Ingredients (serves 2-3)
3 large handfuls of penne pasta
1 courgette, chopped
large knob of butter
1 tbsp flour
milk (enough to make a roux)
a dash of white or rose wine
1 cloves of garlic, crushed
2 tsp mustard
a handful of grated parmesan or cheddar cheese
1 haddock or cod fillet (without skin)
1 handful uncooked and thawed prawns
breadcrumbs for the topping
1. Set the oven to 200°C. Start by boiling the water for the pasta. Leave the pasta to cook while you make the roux.
2. In a separate large saucepan, begin making the roux. Melt the butter in the pan and then add the flour (on a low heat) and keep stirring. Slowly pour in the milk, a little at a time. You might need a whisk if it gets lumpy. Continue to add the milk until there is a substantial amount of sauce and it starts to thicken. Then add the cheese, fish and prawns and remove the saucepan from the heat.
3. When the pasta has been cooking for 6/7 minutes, add the courgettes to the same pan. Drain the pasta and courgettes when the pasta is al dente and pour into the roux to coat the pasta.
4. Place the pasta into a dish, cover with breadcrumbs and cook in the oven for 15-20 minutes until crispy.