Total Time
1hr
Prep 25 mins
Cook 35 mins

This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad.

Ingredients Nutrition

Directions

  1. Cook the macaroni in a pan of boiling water for 12 minutes, drain.
  2. Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
  3. In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
  4. Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
Most Helpful

5 5

Delicious and also very adaptable! We skipped the beans (not sure what butter beans are) and used cornstarch for the corn flour (I hope this is correct) for a very enjoyable weeknight supper. Thanks for sharing!