close
Advertisement
Shop Now
Magazine
 

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roasted vegetable and pasta bake

Ingredients

  • 1 small butternut pumpkin, peeled, seeded and cut into 5 cm cubes, about 500 g peeled weight
  • 2 red onions, cut into large chunks
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 500 g leeks, thickly sliced
  • 170 g asparagus spears, cut across in half
  • 300 g rigatoni or penne
  • 600 ml low–fat milk
  • ¼ cup (30 g) cornflour
  • ⅔ cup (85 g) extra mature cheddar, grated
  • 2 teaspoons wholegrain mustard

Preparation

  1. Preheat the oven to 220°C.
  2. Put the pumpkin and onions in a large roasting tin and scatter over the sliced garlic.
  3. Drizzle with the oil and season with salt and pepper to taste.
  4. Toss to coat the vegetables with the oil, then place the tin in the oven and roast for 15 minutes.
  5. Remove the tin from the oven and add the leeks and asparagus.
  6. Toss gently to mix with the other vegetables, then return to the oven.
  7. Roast for a further 20 minutes, or until all the vegetables are tender and beginning to brown.
  8. Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  9. While the pasta is cooking, make the sauce.
  10. Measure 4 tablespoons of the cold milk into a jug, add the cornflour and stir to make a smooth paste.
  11. Heat the remaining milk in a saucepan until almost boiling.
  12. Stir the hot milk into the cornflour mixture, then return to the saucepan and heat gently, stirring, until the mixture boils and thickens.
  13. Simmer for 2 minutes.
  14. Remove the sauce from the heat and add about two–thirds of the cheese and the mustard.
  15. Season with salt and pepper to taste.
  16. Take the tin of roasted vegetables from the oven.
  17. Drain the pasta well in a colander, then tip on top of the vegetables and stir to combine.
  18. Stir in the sauce.
  19. Sprinkle the remaining cheese evenly over the top.
  20. Return to the oven and bake for 10–15 minutes, or until golden and bubbling.
  21. Serve hot.

Serves 4
Preparation: 20 minutes
Cooking: about 50 minutes



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Advertisement