Vegetable Mornay / Pasta Bake
3 cups uncooked pasta (spirals, macaroni, shells, etc)
1 onion, diced
3 tablespoons butter
3 tablespoons plain flour
3 cups milk
½ cup cream or sour cream
1 cup grated cheese
2 hardboiled eggs, shelled, roughly chopped
1 cup fresh breadcrumbs (2 slices bread)
¼ cup finely grated parmesan cheese
½ cup broccoli
½ cup diced carrots
½ cup corn kernels
¼ cup peas
½ cup diced capsicum
Directions to cook:
Preheat oven to 160°C.
Cook pasta according to packet directions. Drain and set aside.
Steam broccoli, corn, carrots and peas until tender. Drain and set aside.
Finely dice onion. Melt butter over low-medium heat and sauté onion and capsicum until tender. Add flour and mix well to combine. Stir over heat for 1 minute. Remove pan from heat. Gradually add milk, whisking in between each addition until smooth. Return to heat and stir continuously until sauce boils and thickens. Stir in sour cream and cheddar cheese and warm through until cheese melts. Add cooked pasta, roughly chopped boiled eggs and vegetables. Stir to combine. Transfer mixture to an ovenproof 35x23cm glass oblong dish. Top with fresh breadcrumbs and parmesan cheese. Bake for 30 minutes until golden and bubbling. Let stand for 5 minutes before serving.
Serve with garden salad and garlic bread or crunchy potatoes.
For fresh breadcrumbs, freeze 2 slices bread. Remove crusts and grate. Alternatively, process fresh bread slices in a food processor.
I use powdered milk for this recipe as it uses a large quantity of milk.
Gluten Free Variation:
Directly substitute equal quantity of BuonTempo Gluten Free Pasta Spirals.
Use 4 tablespoons Orgran Gluten Free Plain Flour. Fresh breadcrumbs can be made from Country Life or Burgen Gluten Free Bread.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.