Creamy Napa Cabbage Pasta

Directions

1. Preheat the oven to 200°C (180°C fan). Cook the penne according to packet instructions until al dante. Drain and set aside.
2. In a saucepan, melt butter and add garlic. Cook for 1 minute, then stir in the sliced napa cabbage and saute until just wilted.
3. Sprinkle in flour and cook for another minute. Gradually whisk in milk and cream until smooth and thickened.
4. Stir through Yutaka Miso Paste and cheese until melted and comined. Season with saly and pepper.
5. Add the cooked pasta to the sauce and mix well. Transfer to an ovenproof dish.
6. Top with panko breadcrumbs and half of the sliced spring onions. Bake for 15-20 minutes until golden and crispy on top.
7. Sprinkle over the remaining spring onions before serving.