Name: Roast vegetable pasta gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 cup spiral pasta; 500 gram pumpkin, seeded, peeled, chopped; 1 zucchinl, sliced; 1 tomato, seeded, chopped; 1/2 red onion, thin wedges; 2 tablespoon olive oil; 50 gram butter; 4 clove garlic, crushed; 2 1/2 cup plain flour; 2 1/2 cup milk; salt and pepper, to season; Topping; 1 cup grated tasty cheese; 1 cup fresh breadcrumbs; 1/2 cup chopped parsley; 30 gram butter, melted

Roast vegetable pasta gratin

Packed full of veggies and topped with a creamy, cheese topping, this tasty roasted pasta bake is beautiful served hot from the oven, spooned into bowls to enjoy with your family on a cool evening.

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Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

2 cup spiral pasta

500 gram pumpkin, seeded, peeled, chopped

1 zucchinl, sliced

1 tomato, seeded, chopped

1/2 red onion, thin wedges

2 tablespoon olive oil

50 gram butter

4 clove garlic, crushed

2 1/2 cup plain flour

2 1/2 cup milk

salt and pepper, to season

Topping

1 cup grated tasty cheese

1 cup fresh breadcrumbs

1/2 cup chopped parsley

30 gram butter, melted

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Bring a large saucepan of water to the boil. Add pasta. Boil 10 minutes, until al dente. Drain well. Set aside.

3.In a large baking dish, toss vegetables in oil. Season. Bake 25-30 minutes. until golden.

4.Meanwhile. melt butter in a saucepan on low. Saute garlic 1-2 minutes. Add flour. Cook, stirring, 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture boils. Simmer 3 minutes. Season.

5.In a large baking dish, combine cooked pasta. vegetables and sauce, mixing well.

6.To make topping: In a small bowl, combine cheese, breadcrumbs. parsley and butter. Sprinkle over pasta mixture. Bake 15-20 minutes, until crisp and golden.

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