Continuing the pasta and vegetarian theme of recipes. This is a mixture of pasta, vegetables and a creamy, cheese flavoured béchamel sauce. Simply delicious!
30ml Rapeseed oil
1 large onion, sliced
1 each, red, green and yellow pepper, sliced
2 medium courgettes, sliced
225g Mushrooms, sliced
400g can Chopped tomatoes
15ml Tomato Puree
Salt & Pepper to taste
275g Pasta shapes
25g Plain flour
25g Butter
300ml Milk
115g Cheddar cheese, grated
50g Fresh Parmesan cheese, grated
Parsley to garnish
1. Preheat your oven to 190°C.
2. Heat your oil and fry the onion for about 5 minutes until soft.
3. Add the peppers, courgettes and mushrooms, then fry for about 8-10 minutes.
4. Add the chopped tomatoes and tomato puree, bring to the boil and simmer (uncovered) for 15-20 minutes until the vegetables are tender and the sauce has thickened.
5. Season to taste.
6. Meanwhile cook your pasta in boiling water for 8-10 minutes until al dente (just firm).
7. Drain your pasta and rinse well under cold water to cool.
8. Place your flour, butter and milk into a saucepan and heat gently, whisking constantly until you have a smooth, thick sauce.
9. Add your pasta and half of your grated Cheddar cheese to the sauce and stir until the cheese has melted.
10. Spoon the vegetable mixture into a shallow, ovenproof, dish and top with the pasta and cheese sauce.
11. Sprinkle with the remaining Cheddar cheese and the Parmesan.
12. Bake in the oven for 25-30 minutes until the top is golden.
13. Serve garnished with chopped parsley.
