National Pasta Week also falls in October, however I can't find the exact dates for it for some reason
Here's a delicious warming pasta recipe which is very economical, making the most of leftovers.
Chicken and Vegetable
Serves 4 - Cook and Prep time: 40mins
1. Preheat the
oven to 190C, 375F, Gas Mark 5. Bring a
large pan of heavily salted water to the
boil, add the pasta and cook for 8
-10minutes or until just tender.
2. Melt the butter in a medium sized pan, add the flour and cook for 1-2 minutes, stirring then gradually add the milk, little by little, stirring all the time and cook gently until the sauce thickens.
3. Remove from the heat, add 50g/2oz of the cheese, salt, pepper and mustard and stir until the cheese has melted.
4. On a plate, mix together the breadcrumbs and remaining cheese. If using larger pieces of vegetables, such as broccoli, cut these down to about 2.5cm/1-inch pieces.
5. Drain the pasta well and return to the rinsed out pan. Add the cheese sauce, chicken and vegetables and stir to mix thoroughly.
6. Pour the mixture
into a shallow ovenproof dish, sprinkle the
breadcrumb mixture evenly over the top then
space the cherry tomatoes evenly on top,
pressing them lightly into the pasta
mixture. Bake in the oven for 15-20 minutes
until golden brown and crisp on top.
Don't be tempted to use much more cheese than stated. Not only will it swamp the taste of the other ingredients, but with reasonable cheddars being quite pricey, it will also make the dish much more expensive.