Transcript Vegetable and Pasta Bake

VIP Vegetable &
Pasta Bake
Ingredients:
1 x 15ml spoon oil, 1 onion, 1 clove garlic, 2 x 15ml spoons canned
sweetcorn, 200g button mushrooms, 200g broccoli, 100g mangetout, 2 x 15ml
spoons frozen peas, 200g canned red kidney beans, 100g dried macaroni or pasta
shapes eg shells
1. To cook the pasta shapes, half fill a large saucepan with
cold water. Add a little vegetable oil to stop the pasta
sticking together.
2. Bring to the boil and then add pasta. Cook for 12 – 15
minutes until the pasta is ‘al dente’ – firm, without being hard.
Whilst the pasta is cooking, you can prepare the vegetables.
3. Peel onion. Make a bridge with your hand and cut the onion
in half. Put the flat sides down on the board.
4. Hold the onion firmly with your hand like a claw. Slice
across without cutting through the root.
5. Turn the onion round and still holding it like a claw, slice in
the other direction.
6. Wipe the button mushrooms on damp kitchen paper and
slice.
7. The pasta should now be ready. Leave to drain in a colander
or sieve.
8. Crush the garlic and chop the parsley. Break up the
broccoli into florets, leave the mangetout whole, drain the
kidney beans and sweetcorn. Measure out the frozen peas.
9. Put 1 x 15ml spoon corn oil into a large saucepan.
10. Add the onion and garlic to the pan.
11. Add the sliced mushrooms. Sauté (fry gently) for 3 or 4
minutes.
12. Add the broccoli and mangetout and continue to cook for a
further 3 or 4 minutes.
13. Add the peas and sweetcorn.
14. Add the red kidney beans.
15. The vegetable mixture should now look something like this.
16. Mix the vegetables and pasta together in an oven-proof
dish.
17. Make the white sauce by the all-in-one method. Use
600ml milk, 50g butter or margarine, 50g plain flour, 1 x 5ml
mustard paste.
18. When cooked, stir in the soft cheese and chopped parsley.
Season to taste with salt and pepper.
19. Pour the sauce over the vegetable and pasta mixture.
20. Sprinkle grated cheese over the top and bake for 30
minutes at gas mark 5 / 190°C or, you can grill until golden
brown.
21. Garnish and serve. Crusty bread or a mixed salad is a good
accompaniment to this dish.