A surprisingly light and moreish cheesy pasta bake.
1 small Cauliflower
6 sun-dried Tomatoes
1 tablespoon of Oil
100 grams of dried Breadcrumbs
170 grams of Penne Pasta
100 grams of frozen Peas
75 grams of Butter
75 grams of Flour
750 millilitres of Milk
2 teaspoons of Dijon Mustard
250 grams of grated Cheddar Cheese
1 handful of sliced Button Mushrooms
Preheat oven to 200C (fan).
Cut cauliflower & broccoli into florets. Onto baking tray, drizzle over oil from the tomatoes, toss together, and roast 20-25 mins until begin to char.
Finely chop tomatoes and mix in a bowl with breadcrumbs.
Cook pasta in pan of salt water. Add peas for last 3 mins, before draining and setting aside.
Sauce: melt butter in saucepan, add flour. Stir constantly 2 mins until a paste. Gradually add milk, whisking continuously until a smooth sauce.
Add mustard, salt & pepper. Simmer few mins, still stirring. Add cheese, and stir until melted.
Remove sauce from heat, add pasta, peas, cauli and broccoli. Ensure everything is evenly coated.
Transfer to oven dish, evenly scatter crumb topping and pop under hot grill few mins until golden and bubbling.
Try fried mushrooms for a 5 Veg pasta bake.
Last edited on Saturday 20 March 2021