Green and Gold Pasta Bake

For the Pesto Pasta

90g butter

1 onion, finely diced

5 level tablespoons plain flour

750ml milk

3 teaspoons smooth textured chutney

1 cup grated tasty cheese

1 cup pesto

3 cups cooked macaroni or spiralli pasta

1 cup frozen peas, cooked for 2 minutes in boiling salted water, then drained

Salt and pepper to taste

For the curry chicken pasta

90g butter

1 onion, finely diced

¼ cup yellow curry paste or 2 teaspoons curry powder

5 level tablespoons plain flour

750ml milk

3 teaspoons smooth textured chutney

½ cup grated tasty tasty cheese

2 cups diced cooked chicken

1 cup frozen corn kernels, cooked in boiling water for 2 minutes, then drained

2 ½ cups cooked spiralli or other pasta (green pasta would be ideal but not essential)

Ground turmeric (optional) for extra colour

Salt and pepper to taste

To garnish

3 tablespoons chopped parsley

Method

To make the pesto pasta

Melt the butter and sauté the onion until soft, then mix in the curry paste or curry powder and cook a further one minute.  Add the flour and cook one minute longer, stirring. 

Gradually add the milk, stirring constantly.  Bring to the boil, still stirring, and cook 3 minutes over low heat until thickened.

Add the chutney, cheese and pesto and stir until the cheese is melted.  

Set aside while making curry chicken pasta.

To make the chicken curry pasta

Melt the butter and sauté the onion until soft, then mix in the curry paste or curry powder and cook a further one minute.  Add the flour and cook one minute longer, stirring. 

Gradually add the milk, stirring constantly.  Bring to the boil, still stirring, and cook 3 minutes over low heat until thickened.

Add the chutney, cheese, chicken and corn and stir to combine well. If a brighter colour is needed stir in ground turmeric a little at a time until the desired colour is achieved.

To assemble

Mix the respective pastas into each of the above dishes. Check seasoning, adding salt and pepper to taste.

Heat oven to 150 degrees C. Grease a large baking dish (25cm x 35cm approximately).

Spoon the pesto pasta into the dish to form one stripe section, then do the same with the yellow curry chicken pasta.  Repeat to form a green and yellow striped pattern in the dish.

Bake for 20 minutes until thoroughly heated through, remove from oven and sprinkle a line of chopped parsley across the top of the dish and serve.

TIP – if the pasta dishes seem a bit thick, add a little extra milk (or even water) to thin down a bit before striping in the baking dish.