PASTA BAKE WITH BROCCOLI, BUTTERNUT AND SUNDRIED TOMATOES

Recipes | November 3, 2017 | By

PASTA BAKE WITH BROCCOLI, BUTTERNUT AND SUNDRIED TOMATOES
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Ingredients
  1. 1 packet pasta screws (250 grams)
  2. 1 head broccoli, washed and chopped
  3. 1 packet butternut cubes (500 grams)
  4. 1 cup Woolworths sundried tomatoes in oil, chopped
  5. 3 cups unsweetened soy milk
  6. 1 cup cake-wheat flour (all-purpose flour), sifted
  7. 100ml sundried tomato oil (from packet)
  8. Olive oil
  9. Salt & pepper
  10. 1 cup breadcrumbs
  11. Fresh parsley
  12. Sriracha (or other hot sauce)
Instructions
  1. Cook pasta according to packet instructions, drain and set aside.
  2. Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil, salt and pepper and roast for 30-40 minutes until soft and caramelized.
  3. While veggies are grilling, make the white sauce: Sift flour into cold milk and whisk until combined. Transfer to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste. If your white-sauce becomes lumpy, transfer it to a food processor and mix until smooth and velvety.
  4. Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
  5. Pour over the white sauce and mix.
  6. Top with an even layer of breadcrumbs and bake for about 30 minutes.
  7. Cut into squares and serve with a squirt of Sriracha and fresh parsley.
Notes
  1. You can use any type of egg-free pasta.
  2. You can swop out the vegetables for whatever you have available in your fridge.
Adapted from CTVeganista
Adapted from CTVeganista
Green Monday http://greenmonday.co.za/wordpress/