Veggie pasta bake
With winter coming, comfort food and hearty meals are sometimes what we need. Pasta is a source of carbohydrates providing us with energy and fibre and also keeps us fuller for longer. This meal is great as it’s a one pot meal, ideal for left overs and can be frozen.
3-4 cups of wholemeal pasta or normal pasta
1 small broccoli floret cut
2 handfuls of green beans trimmed and cut into small halves
1 large carrot peeled and sliced
1 pack of asparagus trimmed and cut into small halves
2 cups of milk
½ cup of grated cheese
1 tbsp flour
1 tbsp olive spread or butter
1 tbsp tomato puree
1 tbsp olive oil
1 butternut squash peeled and cut into quarters or ready chopped squash
1 pepper quartered
1 tsp paprika
1 tsp dried herbs
½ cup of breadcrumbs
Pre heat oven to 180 degrees gas mark 4.
Cook the pasta in a large pan of boiling water until tender about-20 minutes. Drain and set aside.
Using a baking tray season the squash and peppers with olive oil, paprika and salt and pepper. Bake in the oven for about 40 minutes, turning half way through.
Steam the carrots, asparagus, broccoli and beans until tender. Alternatively boil the vegetables.
Using a large oven proof dish add all the vegetables and pasta except the squash and peppers and gently mix until combined.
To make the sauce, in a pan melt the olive spread then add the flour and mix using a wooden spoon until a smooth paste forms.
Add the milk and keep stirring until sauce thickens, add some of the grated cheese, tomato puree, salt and pepper. Keep stirring until sauce thickens. If sauce does not thicken use some cornflour mixed with some water to thicken it.
Pour the sauce over the pasta until covered, top with cheese and bread crumbs and bake in the oven until golden-30 minutes.
Serve the pasta with roasted squash and peppers.