Creamy Veg Pasta Bake
- The Rasoi Recipes
- 27 minutes ago
- 2 min read
Preparation and Cooking: 1 hour. Serves 4
Ingredients:
200 grams of Conchiglie Shells Pasta
750 ml Milk
3 tbsp Butter
5½ tbsp All-purpose Flour
125 grams Gruyère Cheese Grated
75 grams Extra Mature Cheddar Cheese Grated
1 Small Head of Broccoli Florets
1 Green, Red and Yellow Bell Pepper
1 Medium Onion
125 grams Sweetcorn
1 tbsp Garlic Paste
1 tsp Mixed Herbs
2 tbsp Extra Virgin Olive Oil
½ tsp English Mustard
¾ tsp Black Pepper
½ tsp Nutmeg Powder
½ tsp Sugar
Salt to taste
2 Slices of Fresh White Bread Crumbs (Crusts Removed)
Method:
Cut the broccoli into small florets and blanch it for a minute in boiling water with 1 tsp of salt. Then, put it in ice water to stop the cooking.
Once cooled, drain and spin them in a salad spinner to remove the excess water. Then, place them in a bowl and set aside.
Cook the conchiglie in the same boiling water until quite al dente, drain, return pasta to pot, add ½ tbsp butter, toss until melted, and set aside.
Make the white sauce. Heat the milk in a small saucepan, but don’t boil.
Melt the butter in a large saucepan. Add the flour and cook over low heat for 2-3 minutes, stirring with a whisk. While whisking, add the hot milk until thickened and smooth. Then add the mustard, black pepper, nutmeg powder, sugar, and salt and cook for 3-4 minutes. Lower the heat and add the gruyère and cheddar cheese, mix well, and set aside.
Meanwhile, preheat the oven to 180°C, gas mark 5
Cut the peppers and onion into 2cm cubes. Heat the wok on high heat; once hot, add the olive oil and stir-fry the onions first and then the bell peppers until the edges start to blister by sprinkling some salt until the edges turn brown; add the sweetcorn, garlic and mixed herbs; mix well sauté for 2 minutes.
Add the cooked conchiglie to the vegetables, pour in the white sauce, mix well, and sauté for 2 minutes.
Pour it into a baking dish, sprinkle with the fresh bread crumbs, and then grate the cheese on top. Bake for 25 to 30 minutes until the sauce is bubbly and golden on top.
Serve immediately and enjoy hot with a dash of Tabasco sauce and garlic bread.
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