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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad. Ingredients:
110 g macaroni |
15 g margarine |
15 g cornflour |
150 ml milk |
1 garlic clove, crushed |
1/2 leek, sliced |
1 carrot, chopped |
6 broccoli florets |
200 g tomatoes |
1 teaspoon dried basil |
150 g cooked butter beans |
1 slice whole wheat bread |
50 g cheddar cheese |
Directions:
1. Cook the macaroni in a pan of boiling water for 12 minutes, drain.
2. Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
3. In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
4. Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
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