Roasted Vegetable & Pasta Gratin
SERVES 4 PREP 20 minutes COOK 50 minutes NUTRITION 1997kJ; 22g fat (9g sat); 15g protein; 39g carbohydrate; 6g fibre a serve
500g pumpkin, coarsely chopped 1 zucchini, sliced
1 tomato, coarsely chopped
1 red onion, cut into thin wedges 2 tablespoons vegetable or olive oil 200g spiral pasta
40g butter, plus 30g extra
4 cloves garlic, crushed
¼ cup plain flour
2½ cups skim milk
1½ cups reduced-fat grated tasty cheese 1 cup soft fresh breadcrumbs
½ cup chopped flat-leaf parsley
Preheat oven 180ºC/160ºC fan-forced. Grease a 2-litre (8-cup) ovenproof dish. Combine the pumpkin, zucchini, tomato and onion in a bowl. Add the oil; toss to combine. Spread over an oven tray; bake for 30 minutes or until tender. Transfer to prepared dish.
Meanwhile, cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain; transfer to prepared dish.
Melt butter in a saucepan over low heat. Add garlic; cook and stir for 1 minute or until fragrant. Add flour; cook and stir for a further minute or until thick. Remove from heat. Gradually stir in the milk until smooth. Return to heat; cook and stir for 5 minutes or until the mixture boils and thickens. Spoon over vegetable mixture in dish; stir to combine.
Combine the cheese, breadcrumbs, parsley and extra butter in a bowl. Sprinkle over pasta mixture. Bake for 20 minutes or until golden brown.