I just made this tonight.  To say I didn’t have the amount of cheese (Sheese) I thought I had it worked well enough.  I think I made enough for two generous portions.  It was all guesswork, this is a near approximation.

125g    Wholewheat fusilli (penne, farfelle or macaroni would be as good)
200g    Mixed vegetables (broccoli, carrots, peas, sweetcorn, in my case)
25g       Sunflower spread (I use Pure)
2 tbsp   Plain wholemeal flour
225 ml Soya milk
50g        Blue Cheese style Sheese grated (I get mine from a local wholefood shop or http://www.veggiestuff.com)
Salt and pepper to taste

 

Instructions

Preheat the oven to 200 C, gas 6.  Simmer the pasta in a large pan with plenty of boiling water for the time on the packet (usually about 9-12 minutes), steam the vegetables, boil if you can’t.  I use microwave steamer bags.  That way the vegetables cook in self-generated steam and retain their taste.  I bought them for £1 in Poundland or World or something like that.  They take 5 minutes on full power for this recipe.  Otherwise about 10 minutes to steam in a basket over a pan, 10-15 minutes to boil.  These times are variable depending how much bite you want in the vegetables.

While this is happening make the sauce.  Melt the spread over a low heat taking care not to brown it.  Add the flour and stir for about a minute to cook the flour.  Take off the heat and gradually add the soya milk and beat in after each addition to make a smooth roux sauce.  Keep going until all the milk has been incorporated, then return to a low heat and bring to the boil stirring all the time.  It will thicken during this process.  Add the grated Sheese and stir until melted.  Add salt and pepper to taste.

Combine the vegetables and drained pasta in a casserole dish, pour the sauce over and combine.  Bake in the oven for about 20 minutes until the top is brown and crispy.

Serve and enjoy, as they say!

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