PASTA BAKE WITH BROCCOLI, BUTTERNUT AND SUNDRIED TOMATOES
PASTA BAKE WITH BROCCOLI, BUTTERNUT AND SUNDRIED TOMATOES
Ingredients
- 1 packet pasta screws (250 grams)
- 1 head broccoli (washed and chopped)
- 1 packet butternut cubes (500 grams)
- 1 cup Woolworths sundried tomatoes in oil (chopped)
- 3 cups unsweetened soy milk
- 1 cup cake-wheat flour (all-purpose flour, sifted)
- 100 ml sundried tomato oil (from packet)
- Olive oil
- Salt & pepper
- 1 cup breadcrumbs
- Fresh parsley
- Sriracha (or other hot sauce)
Instructions
- Cook pasta according to packet instructions, drain and set aside.
- 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.
- 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.
- Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
- Pour over the white sauce and mix.
- Top with an even layer of breadcrumbs and bake for about 30 minutes.
- Cut into squares and serve with a squirt of Sriracha and fresh parsley.
Notes
You can use any type of egg-free pasta.
You can swop out the vegetables for whatever you have available in your fridge.
Adapted from CTVeganista