Whole grain penne gratin with spring onions and red turnips
11.5 oz Barilla Whole Grain Spaghetti
1 spring onion
7 oz red turnips
2 tbsp extra virgin olive oil
Salt and pepper, to taste
For the béchamel sauce
2 cups milk
2 tbsp butter
2 tbsp flour
salt to taste
1 pinch of nutmeg
Prepare the béchamel sauce: melt the butter, add the flour and add the warm milk, a pinch of nutmeg and salt.
Bring to boil and continue stirring, to prevent forming lumps.
In the meantime, slice the spring onion and sweat it in a pan with the turnip cut in cubes.
Blend all the ingredients to obtain a colored purée to add to the béchamel.
Cook the pasta, drain when al dente and dress with the sauce.
Pour in a baking pan, sprinkle with grated Parmigiano Reggiano and bake au gratin in preheated oven at 220° C/425° F for some minutes, until obtaining a nice crusty top.
Garnish / Tip: Spring onion green leaves. As alternative to the spring onion you can use a leek.