Pasta Veggie Casserole (can Be Vegan)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 200 g whole wheat pasta (such as penne or farfalle)
• 4 -5 medium carrots, sliced
• 1/2 head broccoli, chopped
• 2 tablespoons butter
• 1/2 bell pepper, chopped
• 3 spring onions, sliced thinly
• 2 tablespoons flour
• 600 ml soymilk (or other non-dairy milk)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 teaspoons rosemary
• 1/8 teaspoon nutmeg, freshly grated
• salt and black pepper
• 50 g cheese, grated (or soy cheese)

Recipe

• 1 cook pasta in salted water according to package directions until al dente (firm to the bite). during the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. once ready, drain and set a side.
• 2 in a large skillet heat the butter and then add the sliced spring onion and bell pepper. saute for a couple of minutes until lightly browned. whisk in the 2 tbs of flour and stir constantly for 1 minute. add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
• 3 season the sauce with the spices adjusting amounts to your taste.
• 4 place pasta and veggies in a medium size casserole dish and pour over sauce. mix to combine. sprinkle with cheese and bake in the preheated oven at 200°c/375°f for 40 minutes or until nicely browned on top and bubbling.
• 5 enjoy! :).