Creamy Veggie Pasta Bake

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This recipe is for my Creamy Veggie Pasta Bake. It is a selection of vegetables baked with pasta and a creamy white sauce. Even the biggest meat and chicken lover will enjoy this veggie comfort food special! And, to be honest, it is good to have an all vegetarian meal for a change.

A Simple List of Ingredients:

1. Butter
2. Plain Flour
3. Milk
4. Salt
5. White Pepper
6. Ground Nutmeg
7. Any Dried Pasta
8. Potatoes
9. Bell Peppers
10. Peas
11. Sweetcorn
12. Carrots
13. Fresh Garlic
14. Black Pepper
15. Cheddar Cheese
16. Vegetable Oil
17. Vegetable Stock Cubes

Bismillah, let's begin!

First, I made the Bechamel sauce which is just a creamy white sauce. I melted three tablespoons of butter in a large saucepan.

Once the butter had melted, I added in three tablespoons of plain flour.

I stirred the butter and flour together, and cooked it over a low to medium heat for two minutes.

Then, I warmed 1 and 1/2 pints of milk in the microwave.

I poured in the warm milk, little by little, stirring after each addition - until all the milk was combined.

Next, I seasoned the white sauce well with salt and white pepper.

Finally, I added a pinch of ground nutmeg. 

Then, I kept the sauce over a low heat until it had thickened. Make sure you taste it for seasoning at this point too.

Next, it was time to prepare the vegetables. Now, you can use any veggies you like, but I used ..

A large tin of sweetcorn, and a few handfuls of frozen peas

Four peeled and diced carrots and two chopped bell peppers

Three large peeled and diced potatoes

So, once I had prepared all my veggies, I heated a few tablespoons of vegetable oil in a large saucepan.

Next, I took three garlic cloves.

I peeled and finely chopped them, and added them to the hot oil.

Allow them to fry for a few seconds or until the smell of garlic hits you.

Next, I added all the veggies.

And gave them a good stir.

At this point, I seasoned well with salt, to taste.

Along with black pepper, to taste.

I mixed well, and then allowed the vegetables to soften slightly over a medium heat.

Next, I crumbled in two vegetable stock cubes.

Next, I added in some water. Follow the instructions of the stock cubes as to how much water to add. 

Then, bring the mixture to the boil then cover and simmer for about 30 minutes or until everything is cooked.

Next, I took ten ounces (283 grams) of dried pasta. I used a mixture of different pastas (spaghetti, rigatoni and farfelle) because I had them all left over. But it's better to use one type of pasta.

Cook the pasta in boiling water according to packet instructions.

Once the vegetable mixture is cooked, it's time to assemble!

First, I placed all my cooked pasta into a large oven dish.

And, mixed in my cooked veggie mixture.

Then, I poured on some of the white sauce.

And, grated on some Cheddar cheese.

Mix that through the pasta mixture.

Finally, I topped it with the rest of the white sauce, and grated on more Cheddar cheese.

The pasta bake was now ready for the oven. I baked it in a preheated oven at Gas Mark 4 for 30 minutes or until ..

.. golden brown and crispy on top!

Allow the pasta bake to sit for about ten minuted before digging in as it will be piping hot! Enjoy!

Wasalaam!

Creamy Veggie Pasta Bake

Ingredients

·      3 tablespoons Butter

·      3 tablespoons Plain Flour

·      1 and ½ pints Milk

·      Salt, to taste

·      White Pepper, to taste

·      Pinch of Ground Nutmeg

·      Large tin of Sweetcorn

·      Large handful of Frozen Peas

·      4 peeled and diced Carrots

·      2 chopped Bell Peppers

·      3 peeled and diced large Potatoes

·      Few tablespoons Vegetable Oil

·      3 Garlic Cloves, peeled and finely chopped

·      Black Pepper, to taste

·      2 Vegetable Stock Cubes

·      Water

·      10 ounces (283 grams) Dried Pasta

·      Cheddar Cheese, grated

Method

1.  First, to make the white sauce, melt the butter in a saucepan. Then, add the plain flour and cook over a low to medium heat for 2 minutes.

2.  Warm the milk in the microwave, and pour into the pan, a little at a time, stirring after each addition until all the milk has been added.

3.  Season well with salt, white pepper and the ground nutmeg.

4.  Cook the sauce over a low heat until thickened, then set aside until needed.

5.  Prepare all the vegetables.

6.  Heat the oil in a large pan. Add the garlic and cook for a minute.

7.  Throw in all the vegetables. Season well with salt and black pepper. Allow the veggies to soften slightly over a medium heat.

8.  Crumble in the stock cubes, and add water according to the package instructions. Bring to the boil, then cover and simmer for 30 minutes until everything is cooked.

9.  Cook the pasta according to packet instructions. Set aside until needed.

10.   To assemble the dish, place all the cooked pasta into a large oven dish. Mix in the cooked veggies, and then pour on half of the white sauce along with some of the cheese.

11.   Mix well, and then cover with the rest of the sauce and top with more cheese.

12.   Bake the pasta in a preheated oven at Gas Mark 4 for 30 minutes or until golden brown and crispy on top.

13.   Allow to cool slightly before serving!