4 Veg Pasta Bake

Details

A surprisingly light and moreish cheesy pasta bake.

Prepares in 10 mins
Cooks in 40 mins
Serves 4 (resize)
Vegetarian
Not Vegan
Nut Free
Not Dairy Free

Recipe by Lesley

Ingredients

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

Method

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.

Notes

Try fried mushrooms for a 5 Veg pasta bake.

Last edited on Saturday 20 March 2021