Cheesy vegetable pasta bake
A veg-packed twist to a cheesy family favourite
- 40 minutes
- Serves 4
- 2 of 5 a day
- Kcal621
- Fat12.6g
- Salt0.8g
- Sugar17.6g
Recipe by: Aliya Porter
| Registered Nutritionist
Ingredients
- 200g carrot, peeled and diced
- 400g wholemeal fusilli
- 25g plain flour
- 300ml semi-skimmed milk
- 1 teaspoon Dijon mustard
- 90g ‘lighter’ or reduced-fat cheddar cheese, grated
- 25g hard cheese, finely grated
- 250g sweetcorn (tinned and drained, or frozen)
- 200g frozen peas
- Black pepper (to taste)
- 30g wholemeal breadcrumbs
- 2 medium tomatoes, thinly sliced
Method
- In a pan of boiling water, boil the carrots until soft. Once cooked, drain keeping 1 tablespoon of the cooking water, then in a bowl mash the carrot with the cooking water and set aside.
- Cook the pasta, according to packet instructions.
- Meanwhile, in a bowl mix together the flour and 2 tablespoons of the milk until smooth. Gradually add the remaining milk and mix thoroughly to remove the lumps.
- Place the milk and flour mixture into a pan and heat over a low heat, whisking constantly.
- When the sauce starts to thicken, add the mustard, most of the cheddar, parmesan, vegetables, black pepper and 2 tablespoons of water from the pasta and mix until well combined and hot.
- When the pasta is cooked, drain, then stir the sauce into the pasta.
- Transfer the saucy pasta into an ovenproof dish, top with breadcrumbs, tomatoes and remaining cheddar and bake under a medium preheated grill for 5 minutes. Serve immediately.
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