Olive oil
350g pasta (macaroni, spirals or penne), preferably wholemeal
1 head cauliflower, cut into pieces
1 head broccoli, cut into pieces
3 tbsp margarine
½ onion, finely diced
½ cup plain flour
4 cups reduced-fat milk
2 cups reduced-salt vegetable stock
3 cups reduced-fat tasty cheese, grated
2 tbsp Parmesan cheese, grated
½ cup wholegrain or wholemeal breadcrumbs
Freshly cracked pepper to taste
You can swap:
Step 1
Pre-heat oven to 180oC. Grease a baking dish with olive oil.
Step 2
Cook the pasta according to the directions on pack and set aside.
Step 3
Bring another large pot of water to the boil and cook the cauliflower and broccoli until tender. Drain and set aside.
Step 4
In a large fry pan, melt the margarine and add the onion and cook over a low heat for 2 minutes.
Step 5
Add the flour and cook until the flour is golden.
Step 6
Add the milk and the stock and whisk, raising the heat to medium-high until it boils.
Step 7
Cook, stirring, for a further 5 minutes or until the sauce thickens. Season with a pinch of salt and pepper.
Step 8
Remove from the heat and add the tasty cheese. Mix well until cheese is melted.
Step 9
Add the cooked pasta, broccoli and cauliflower to the sauce and mix well.
Step 10
In a small bowl, coat the breadcrumbs in a little olive oil.
Step 11
Pour the vegetable pasta mix into your baking dish, top with Parmesan cheese and breadcrumbs.
Step 12
Bake for 15-20 minutes until golden.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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