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Cheesy peasy pasta gratin V

Baked pasta, peas and a crunchy, cheesy topping make a simple, nutritious lunch or dinner.

Serves 1, per serving: 399 kcal, 25g protein, 54g carbs, 11g fat, 4g fibre


  • 50g dry fusilli pasta
  • 40g frozen peas
  • 30g half-fat Cheddar cheese
  • 30g low-fat soft cheese
  • 3 tbsp skimmed milk
  • pinch nutmeg
  • ¼ tsp wholegrain mustard
  • 1 tbsp fresh parsley
  • freshly ground black pepper
  • 5 cherry tomatoes, halved
  • 1 tbsp wholemeal breadcrumbs
  • Handful salad leaves



  1. Cook the pasta in a pan of boiling water for 8 mins. Add the peas and continue to cook for 3 mins, or until everything is tender, then drain well.
  2. Meanwhile, make the cheese sauce by blending half the Cheddar with the soft cheese, milk, nutmeg and mustard in a processor until you’ve got a smooth paste.
  3. Add the parsley, season with black pepper then gently heat the sauce in a non-stick pan until warmed through.
  4. Put the tomatoes, peas and pasta into a heatproof dish. Stir through the cheese sauce, sprinkle with the breadcrumbs and the rest of the Cheddar, then cook under a preheated grill for a few minutes, until the top is crisp and golden brown. Serve with the salad leaves.



Vary the veggies – try mushrooms, red onion and sweet peppers.