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

Recipes+ - - Index -

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

1

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.

2

Mean­while, cook pasta in a saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain; trans­fer to pre­pared dish.

3

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.

4

Com­bine the cheese, bread­crumbs, pars­ley and ex­tra but­ter in a bowl. Sprin­kle over pasta mix­ture. Bake for 20 min­utes or un­til golden brown.

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