Pasta Veggie Casserole Can Be Vegan Food
PASTA VEGGIE CASSEROLE (CAN BE VEGAN)
This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)
Provided by Lalaloula
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Season the sauce with the spices adjusting amounts to your taste.
- 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.
- Enjoy! :).
Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4
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