* 30-45ml (2-3tbsp) olive oil
    * 2 garlic cloves, crushed
    * 225g (8oz) chestnut mushrooms, wiped and halved
    * 100g (4 ounces) spinach leaves
    225g * (8oz) penne
    * 15g (½ oz) butter
    * 15g (½ oz) flour
    * 300ml (½ pt) milk
    * 75g (3 oz mature) cheddar, grated finely
    * 8 cherry tomatoes, halved


   1st Heat half the oil in a large frying pan. Fry garlic, and mushrooms over high heat until just browned, adding more oil if needed. Remove the pan from the heat and stir in the spinach.
   2nd Meanwhile, cook the noodles in a large, lightly salted water pan, following the package instructions, until just tender. Drain well and rinse under cold water.
   3rd Preheat the oven to 190 ° C (375 ° F, gas mark 5). Heat min stir the butter in a pan, then add the flour and 1. Little by little the milk whisking all the time. Simmer for 2-3 minutes until thickened. Stir in the cheese and season with salt and freshly ground black pepper.
   4th Stir the mixture into the cheese sauce and add the mushrooms and spinach mixture. Spoon into a large casserole dish and tomatoes. Bake 20-25 minutes until golden brown and bubbling.

Nutrition information per serving

    * 435 Calories (kcal)

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.