Soya sausages and mushroom pasta

500g macaroni

1 onion, diced fresh thyme and rosemary

50g butter

15ml oil

1 tin butter beans

1 red pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced

1 green pepper, deseeded and sliced

250g mushrooms, sliced

1 broccoli, cut

1 cauliflower, cut

1 box soya sausages, slices and fried salt and pepper to taste

Boil pasta in salty water. When cooked rinse in cold water, put a tablespoon of oil on the pasta and stir. Set aside.

Place butter, oil, onion, thyme and rosemary in a large pan. Cook until onion turns brown.

Add all the vegetables, season and cook for 3-4 minutes.

SAUCE

1 litre milk

100g butter

50g flour

250g cheddar cheese, grated salt and pepper to taste fresh parsley or chives, chopped

Melt butter in a pan. Add flour and cook for two to three minutes on a medium heat.

Add milk and whisk together until the sauce begins to thicken.

Season with salt and pepper.

Add grated cheese and stir until cheese melts; add fresh herbs.

Mix sauce into veg, add soya and pasta. Heat everything together and stir well.