Pasta Veggie Casserole (Can Be Vegan) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :) Ingredients:
200 g whole wheat pasta (such as penne or farfalle) |
4 -5 medium carrots, sliced |
1/2 head broccoli, chopped |
2 tablespoons butter |
1/2 bell pepper, chopped |
3 spring onions, sliced thinly |
2 tablespoons flour |
600 ml soymilk (or other non-dairy milk) |
1/4 teaspoon garlic powder |
1/8 teaspoon onion powder |
1/4 teaspoon chili powder |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
2 teaspoons rosemary |
1/8 teaspoon nutmeg, freshly grated |
salt and black pepper |
50 g cheese, grated (or soy cheese) |
Directions:
1. Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
2. In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
3. Season the sauce with the spices adjusting amounts to your taste.
4. Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
5. Enjoy! :).
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