Cheese and Vegetable Pasta Bake

Past recipe

 

Ingredients

• 1 Pack of pasta ( 400g)
• Pesto 2 tblsp
• 1 Camembert small chopped
• Parmesan 1/2 cup
• Garlic puree 1 tbsp
• Vegetable stock 1/2 litre (hot)
• Mixed herbs 10g
• Salt and pepper pinch of each
• 1 Red pepper chopped
• 2 Onions chopped
• 2 Spinach handfuls chopped
• 300 ml Milk
• 4 tbsp Flour
• 1/4 cup of Vegetable Oil

Method

First cook pasta in boiling salted water. Once cooked drain with sieve, run pasta through cold water to stop the cooking prpocess. Next make the white sauce, you do this by first placing a large pan with oil in on the stove, heat up until the oil starts to smoke then add the flour, mixed herbs and garlic. Stir this in well for 1 minute then add all the hot vegetable stock, whisk this well making sure you cook all the flour out. This will make sure you have no lumps. Once the texture is smooth add the milk at the end. Then add the chopped vegetables and pesto stir well. Mix the pasta together with the sauce and camembert then cover with grated parmesan. Place in oven for 30 minutes on 200 c,