By Jeannette Ordas of Everybody likes Sandwiches
I'm
a huge fan of this gorgeous September we've been having here in
Vancouver, but the season is definitely changing. The nights are getting
chilly and it's time for slippers and tea. Which makes this hearty and
wholesome dish a welcome part of an autumn menu.
Our
farm share is now starting to wane but I wanted to work in as many
vegetables as I could into dinner. I used what I had from our farm share
- tomatoes, broccoli, zucchini, eggplant, green beans - but you could
add in what you've got on hand. I'm sure kale or some other bitter leafy
green would be nice in this.
I
was planning on keeping this a vegetarian affair, but I knew that the
husband would give me the evil eye if I set out another vegetable-based
dinner, so at the last minute I slapped some spicy salami over top.
Totally optional of course, but it was a tasty move.
Vegetable Pasta Bake
1 small head broccoli, cut into small florets
1/2 onion, cut into large chunks
1 small summer squash or zucchini, quartered and sliced
1 small eggplant, diced
2 handfuls of green beans, cut into 1" lengths
2-3 large tomatoes, diced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon herbs de provence
1/4 teaspoon chili flakes
1/4 teaspoon chili flakes
salt and pepper
500 gram bag of penne or other short pasta
béchamel sauce
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup strong cheddar cheese
salt and pepper
pinch of freshly grated nutmeg
pinch of freshly grated nutmeg
1 cup grated cheese (I used a blend of parmesan, cheddar and mozzarella)
slices of spicy salami (optional)
1.
Preheat oven to 400F. Add vegetables to a large baking dish and pour
over the olive oil and sprinkle on the herbs, salt and pepper. Toss with
your hands until well mixed. Bake for 30 minutes or until vegetables
are tender.
2. Cook pasta according to package directions. Drain and set aside.
3.
Prepare the béchamel sauce. In a small pot, melt the butter over medium
heat. When fully melted and frothy, add in flour and cook for one
minute, stirring constantly. Slowly pour in milk, about 1/4 cup at a
time, whisking between each addition until smooth. Add in salt, pepper,
nutmeg and cheese and stir with a wooden spoon until sauce is thick and
creamy. Taste and adjust seasoning if needed.
4.
Pour the cooked pasta in with the roasted vegetables and give
everything a stir. Pour the béchamel sauce, stirring everything until
coated. Sprinkle cheese over top and scatter salami slices over top, if
using. Bake for 25 minutes until golden and bubbly.
5 comments:
a nice colored meal.. :) you´re living in vancouver.. I´ve been there very often as I was a child..beautiful city and adorable landscape..especially vancouver island..I love this place..have a nice day (night).. :)
yummo...thank you much for sharing! blest be ;D
This looks INCREDIBLE!!! totally gonna make!
it looks tasty, thanks for sharing this :D
It looks tasty and healthful, plus easy. I am going to keep it in my recipe book:)
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