Name: Cauliflower and broccoli pasta bake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250 g pasta macaroni; 1 cauliflower florets; 250 g broccoli florets; 1 onion sliced; 125 g cherry tomatoes halved; 40 ml butter; 65 ml flour; 600 ml milk; salt and freshly ground black pepper; 10 ml wholegrain mustard; 375 ml cheddar cheese grated; 30 ml breadcrumbs fresh

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Ingredients (12)

250 g	pasta — macaroni
1	cauliflower — florets
250 g	broccoli — florets
1	onion — sliced
125 g	cherry tomatoes — halved

SAUCE

40 ml	butter
65 ml	flour
600 ml	milk
	salt and freshly ground black pepper
10 ml	wholegrain mustard
375 ml	cheddar cheese — grated
30 ml	breadcrumbs — fresh

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Method:

Preheat the oven to 180ºC and lightly butter a large ovenproof dish.

Cook the pasta according to the instructions on the packet and drain.

Boil the cauliflower, broccoli and onion in a little salted water until just cooked but still crisp. Drain and set aside (reserve 1 cup of the water).

Melt the butter in a saucepan and stir in the flour. Cook for 1 minute while stirring, remove from the stove and gradually stir in the milk. Return to the stove and heat while stirring continuously until the sauce comes to the boil and thickens slightly.

Season well with salt and pepper and stir in the mustard. Stir in two thirds of the cheese and add the pasta and vegetables, including the tomatoes. Dilute with the vegetable water if necessary.

Mix well and pour into the prepared oven dish. Sprinkle with the remaining cheese and crumbs.

Bake until heated through and then place under a heated oven grill until golden brown and bubbling.