Name: Pasta bake with cauliflower and broccoli
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g pasta penne or macaroni; 1.00 cauliflower small, cut into florets; 250.00 g broccoli broken into florets; 1.00 onion small, sliced; 125.00 g cherry tomatoes halved; 40.00 ml butter; 65.00 ml flour; 600.00 ml milk; salt and freshly ground black pepper; 10.00 ml wholegrain mustard; 375.00 ml cheddar cheese grated; 30.00 ml breadcrumbs fresh

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Ingredients (12)

250.00 g	pasta — penne or macaroni
1.00	cauliflower — small, cut into florets
250.00 g	broccoli — broken into florets
1.00	onion — small, sliced
125.00 g	cherry tomatoes — halved

SAUCE

40.00 ml	butter
65.00 ml	flour
600.00 ml	milk
	salt and freshly ground black pepper
10.00 ml	wholegrain mustard
375.00 ml	cheddar cheese — grated
30.00 ml	breadcrumbs — fresh

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Method:

Preheat the oven to 180 ºC 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 250 ml (1 c) of the water). Melt the butter in a saucepan and stir in the flour. Heat for about 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, stir well and pour into the prepared oven dish. Sprinkle with the remaining cheese and crumbs.
Bake until heated through and place under a heated oven grill until golden brown and bubbling.
Serves 4-6.