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Root vegetable pasta bake
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Ingredients:
  • Salt & freshly ground black pepper
  • 3 large carrots, peeled, cut into 2cm pieces
  • 2 large parsnips, peeled, cut into 2cm pieces
  • 2 red onions, chopped
  • 3 garlic cloves, chopped
  • 90g butter
  • 300g penne rigate
  • 60g (5 tbsp) plain flour
  • 1L (4 cups) milk
  • 1/4 tsp cayenne pepper
  • 115g (1 3/4 cups) finely shredded cheddar
  • 40.00 ml chopped fresh sage
  • 35g (1/2 cup) fresh breadcrumbs made from day-old bread
Instructions:
  • Preheat the oven to 200°C. Arrange carrots, parsnips, onions, and garlic in a spacious baking dish. In a small saucepan over medium heat, melt 30g (1 1/2 tablespoons) of butter (refer to microwave tip). Drizzle the melted butter over the vegetables, season with salt and pepper, and toss to mix. Roast in the preheated oven, turning occasionally, for 45 minutes or until the vegetables are golden and tender.
  • While you wait, cook the pasta in a generously salted pot of boiling water according to the package instructions until it's tender but still firm. Then, drain the pasta.
  • As the pasta simmers, melt the rest of the butter in a saucepan until foamy. Stir in the flour with a wooden spoon for 1 minute. Take off the heat and slowly whisk in 125ml (1/2 cup) of milk until smooth. Keep stirring in the rest of the milk until the sauce is silky.
  • Place the saucepan back on medium heat and stir the mixture with a wooden spoon until it thickens and starts to boil. Then, lower the heat, simmer uncovered, and stir occasionally for 3 minutes.
  • Take the pot off the heat and whisk in cayenne pepper and 80g (1 1/4 cups) of cheddar cheese. Season with salt.
  • Combine roasted vegetables, cooked pasta, and sage in a large bowl, and gently toss to mix. Pour the sauce over the mixture and stir gently until well combined. Transfer the mixture into six 500ml (2-cup) ramekins or one 6cm-deep, 21 x 33cm (base measurement) ovenproof dish. Mix breadcrumbs with remaining cheddar in a small bowl and sprinkle over the top. (For freezing instructions, refer to the note).
  • Bake in a preheated oven until light golden on top - 25 minutes for small dishes, 45 minutes for a large dish.

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