Cauliflower, pancetta and taleggio bake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a large saucepan over a medium heat, then cook the pancetta and onion, stirring, for 3-4 minutes until the pancetta begins to crisp and the onion softens.
2. Mix in the flour and cook, stirring, for 1 minute, then gradually add the wine and bubble for 3-4 minutes until reduced by half. Pour in the milk and cook, still stirring, for a few minutes until slightly thickened, then add the taleggio and stir for another minute or so until it melts. Season, then stir in the parsley.
3. Meanwhile, cook the pasta according to the packet instructions, adding the cauliflower or broccoli for the final 3 minutes’ cooking time.
4. Drain, then stir the pasta and veg into the cheese sauce. Pour the mixture into the baking dish and top with parmesan and breadcrumbs. Bake for 20-25 minutes until golden. Serve with a green salad, if you like.