Print Recipe


  • 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)


  • 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.


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