Name: Cheesy-vegie pasta bake
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients

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

1.Cook pasta in large saucepan of boiling water until tender, drain. Cover to keep warm.

2.Meanwhile, boil, steam or microwave broccoli and cauliflower until tender, drain. Cover to keep warm.

3.Heat 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.

4.Preheat grill (broiler).

5.Stir 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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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