Creamy Veg Pasta Bake

Preparation and Cooking: 1 hour. Serves 4

Ingredients:

200 grams of Conchiglie Shells Pasta

750 ml Milk

3 tbsp Butter

5½ tbsp All-purpose Flour

125 grams Gruyère Cheese Grated

75 grams Extra Mature Cheddar Cheese Grated

1 Small Head of Broccoli Florets

1 Green, Red and Yellow Bell Pepper

1 Medium Onion

125 grams Sweetcorn

1 tbsp Garlic Paste

1 tsp Mixed Herbs

2 tbsp Extra Virgin Olive Oil

½ tsp English Mustard

¾ tsp Black Pepper

½ tsp Nutmeg Powder

½ tsp Sugar

Salt to taste

2 Slices of Fresh White Bread Crumbs (Crusts Removed)

Method:

1. Cut the broccoli into small florets and blanch it for a minute in boiling water with 1 tsp of salt. Then, put it in ice water to stop the cooking.

2. Once cooled, drain and spin them in a salad spinner to remove the excess water. Then, place them in a bowl and set aside.

3. Cook the conchiglie in the same boiling water until quite al dente, drain, return pasta to pot, add ½ tbsp butter, toss until melted, and set aside.

4. Make the white sauce. Heat the milk in a small saucepan, but don’t boil.

5. Melt the butter in a large saucepan. Add the flour and cook over low heat for 2-3 minutes, stirring with a whisk. While whisking, add the hot milk until thickened and smooth. Then add the mustard, black pepper, nutmeg powder, sugar, and salt and cook for 3-4 minutes. Lower the heat and add the gruyère and cheddar cheese, mix well, and set aside.

6. Meanwhile, preheat the oven to 180°C, gas mark 5

7. Cut the peppers and onion into 2cm cubes. Heat the wok on high heat; once hot, add the olive oil and stir-fry the onions first and then the bell peppers until the edges start to blister by sprinkling some salt until the edges turn brown; add the sweetcorn, garlic and mixed herbs; mix well sauté for 2 minutes.

8. Add the cooked conchiglie to the vegetables, pour in the white sauce, mix well, and sauté for 2 minutes.

9. Pour it into a baking dish, sprinkle with the fresh bread crumbs, and then grate the cheese on top. Bake for 25 to 30 minutes until the sauce is bubbly and golden on top.

• Serve immediately and enjoy hot with a dash of Tabasco sauce and garlic bread.

Print

Creamy Veg Pasta Bake | The Rasoi Recipes