cooking recpies

vegetable pasta bake

Ingredients
1 1/2 cups (120g) pasta shapes
1 1/4 tbsp (25g) butter
1 1/2 tbsp (20g) plain flour
1 cup (250ml) milk
Pepper and salt
1/2 cup(60g) grated tasty cheese + 3 tbsp extra for topping
1 cup (210g) creamed corn
1/3 medium head broccoli, cut into florets (use the peeled and sliced stalk aswell)
2 large florets cauliflower, cut into pieces
1 small sweet potatoe , diced
1/2 cup corn kernels

Equipment
Saucepan
Balloon whisk
Measuring cups
Measuring spoons
Paring knife
Microvave dish and lid
Ovenproof dish
Choping board
Spoon

Method
1. Cook and drain pasta according to packet directions
2.whilst pasta is cooking prepare vegetables and put in microwave proof container. Add a few teaspoons of cold water. Cover with lid
3. Microwave raw vegetables for approximately 3 mintutes. Leave to stand for 5 minutes ( the vegetables will continue to cook during this time).
4. Preheat oven to 180C fan bake.
5. Make white sauce by melting butter in a saucepan over medium heat. Add flour and cook stirring until foamy. Remove from heat.
6. Gradually add milk stirring all the time to remove lumps. Return saucepan to heat and cook the sauce over medium heat stirring all the time until sauce thickens. Remove pan from heat.
7. Stir in cheese until all melted.
8.add creamed corn to cheese sauce and mix well.
9. Add cooked pasta, cooked vegetables and corn. Stir well.
10. Put pasta mix into ovenproof dish(es). Top with extra cheese and bake for 15 minutes until bubbling. Remove from oven and serve