Cheesy-vegie pasta bake
Jan 31, 2010 1:00pm- 35 mins cooking
- Serves 6
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Ingredients
Cheesy-vegie pasta bake
- 375 gram penne pasta
- 300 gram broccoli, cut into florets
- 500 gram cauliflower, cut into florets
- 2 teaspoon vegetable oil
- 1 large_piece (200g) brown onion, chopped finely
- 1 teaspoon mustard powder
- 1 teaspoon sweet paprika
- 1/4 cup (35g) plain (all-purpose) flour
- 1 1/2 cup (375ml) low-fat milk
- 420 gram (13½ ounces) canned tomato soup
- 410 gram (13 ounces) canned diced tomatoes
- 1 1/2 cup (180g) coarsely grated reduced-fat cheddar cheese
- 2 tablespoon fresh flat-leaf parsley, finely chopped
Method
Cheesy-vegie pasta bake
- 1Cook pasta in large saucepan of boiling water until tender, drain. Cover to keep warm.
- 2Meanwhile, boil, steam or microwave broccoli and cauliflower until tender, drain. Cover to keep warm.
- 3Heat oil in same large saucepan, cook onion, stirring, until softened. Add mustard, paprika and flour, cook, stirring, over low heat, 2 minutes. Gradually stir in milk and soup, stir over heat until mixture boils and thickens. Add undrained tomatoes, cook, stirring, until mixture is hot.
- 4Preheat grill (broiler).
- 5Stir pasta, broccoli, cauliflower and 1 cup (120g) of the cheese into tomato mixture. Divide pasta mixture among six 1-cup (250ml) flameproof dishes, sprinkle with remaining cheese, grill until cheese melts and is browned lightly. Sprinkle pasta bake with parsley just before serving.
Notes
This is a clever way to make sure your kids get their vegies. You could also use other vegetables in here too try grated carrot, zucchini or capsicum.