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cauliflower and broccoli

Cauliflower and broccoli pasta bake

Recipe from: 7/30/1998 12:00:00 AM
Preparation time: 20 min
Cooking time: 10 min
 
Try this veggie bake, oozing with cheesy goodness.
 
 
 

Ingredients

 
  • 250
    g
    large pasta shapes like macaroni
  • 1
    small cauliflower- broken into florets
  • 250
    g
    broccoli- broken into florets
  • 1
    small onion- sliced
  • 125
    g
    cherry tomatoes- halved
  • SAUCE
  • 40
    ml
    butter
  • 65
    ml
    flour
  • 600
    ml
    milk
  • salt and pepper
  • 10
    ml
    wholegrain mustard
  • 375
    ml
    grated Cheddar cheese
  • 30
    ml
    fresh breadcrumbs
Servings: Change Serving
 
 

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.


 

Read more on: meat-free mondays  |  recipe  |  vegetables  |  bake  |  pasta
 

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