A surprisingly light and moreish cheesy pasta bake.
Recipe by
Lesley
1 small Cauliflower
1 Broccoli
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
1
Preheat oven to 200C (fan).
2
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.
3
Finely chop tomatoes and mix in a bowl with breadcrumbs.
4
Cook pasta in pan of salt water. Add peas for last 3 mins, before draining and setting aside.
5
Sauce: melt butter in saucepan, add flour. Stir constantly 2 mins until a paste. Gradually add milk, whisking continuously until a smooth sauce.
6
Add mustard, salt & pepper. Simmer few mins, still stirring. Add cheese, and stir until melted.
7
Remove sauce from heat, add pasta, peas, cauli and broccoli. Ensure everything is evenly coated.
8
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