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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Delicious, creamy, cheesy vegetable meal. Ingredients:
pasta |
300 ml small pasta shells |
750 ml water |
20 ml vegetable stock powder |
cheese sauce |
45 ml butter |
45 ml cake flour |
400 ml milk |
50 g (125 ml) grated cheddar cheese |
5 ml dry mustard powder |
30 ml chopped fresh parsley |
vegetables |
± 500 g vegetables of your choice |
eg. mushrooms, brinjals baby marrows, broccoli, spinach (chopped), peas, baby corn, sweet red peppers, onions |
50 ml oil |
1 to 2 cloves of garlic, crushed |
7ml mixed dried herbs |
seasoning to taste |
topping |
40 g (125 ml) fresh breadcrumbs |
40 g (100 ml) grated cheddar cheese |
Directions:
1. Preheat oven to 180°C.
2. PASTA
3. Bring the water to the boil and add the vegetable stock.
4. Add the pasta shells and boil until tender.
5. Drain and run cold water through to stop the cooking.
6. Set aside.
7. CHEESE SAUCE
8. Melt butter, remove from the heat and stir in flour. Cook for a few minutes.
9. Remove from the heat again and add the milk.
10. Bring to the boil, whisking rapidly to prevent lumps from forming.
11. Remove from the heat.
12. Stir in grated cheese and seasoning, cover and set aside.
13. VEGETABLES
14. Prepare the vegetables according to taste, either by cubing or slicing.
15. In a large frying pan, heat the oil and sauté the vegetables until softened and aromatic.
16. Combine the pasta shells and vegetables and place into the casserole dish. Cover with the cheese sauce.
17. TOPPING
18. Sprinkle with the topping and bake uncovered for 20 minutes.
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