Ingredients
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200 g whole wheat pasta (such as penne or farfalle)
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4 -5 medium carrots, sliced
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1/2 head broccoli, chopped
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2 tablespoons butter
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1/2 bell pepper, chopped
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3 spring onions, sliced thinly
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2 tablespoons flour
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600 ml soymilk (or other non-dairy milk)
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1/4 teaspoon garlic powder
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1/8 teaspoon onion powder
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1/4 teaspoon chili powder
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1/4 teaspoon paprika
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1/8 teaspoon cayenne pepper
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2 teaspoons rosemary
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1/8 teaspoon nutmeg, freshly grated
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salt and black pepper
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50 g cheese, grated (or soy cheese)
Instructions
- Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
- In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
- Season the sauce with the spices adjusting amounts to your taste.
- Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
- Enjoy! :).