Vegetable Pasta Bake

Vegetable Pasta Bake

1 tablespoon oil
1 onion, diced
3 cloves garlic, crushed
1 small pumpkin/butternut, peeled and diced
2 large carrots, diced or sliced into rounds
1 large bunch of kale/cabbage or spinach, shredded
About a cup or so of dried pasta, like fusilli or penne or bow-ties
1 can chopped tomatoes
1 tablespoon balsalmic vinegar
3 cups water
1 cube beef stock
1 tablespoon bisto powder (gravy powder or substitute cornflour)
1 teaspoon dried oregano and thyme

2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 cup grated cheese

Preheat the oven on to 180 degrees celsius.

Prepare the vegetables as indicated above. Heat the oil in a large pan and first cook the onion and garlic, then add everything else. Add in the pasta, the tomatoes and most of the water. Mix the bisto (gravy powder) into the last of the water before adding to the pan. Add the vinegar, stock, herbs and then salt and pepper to taste.

In a medium sized saucepan melt the butter, then stir in the flour. Cook for a couple of minutes, then start adding the milk slowly, like a half cup at a time. After each addition stir the sauce well so that there are no lumps and it is smooth and thick. Add the cheese and some salt and pepper.

Fill a large lasagna or casserole dish with the vegetable mixture. Spoon the cheese sauce over the top.

Bake for about 45 minutes, until the pasta and vegetables are cooked.