Pasta Veggie Casserole (Can Be Vegan)

This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 200  g whole wheat pasta (such as penne or farfalle)
• 4 -5  medium carrots, sliced
• 1⁄2 head broccoli, chopped
• 2  tablespoons butter
• 1⁄2 bell pepper, chopped
• 3  spring onions, sliced thinly
• 2  tablespoons flour
• 600  ml soymilk (or other non-dairy milk)
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon onion powder
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 2  teaspoons rosemary
• 1⁄8 teaspoon nutmeg, freshly grated
•  salt and black pepper
• 50  g cheese, grated (or soy cheese)

Directions

1. Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
2. In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
3. Season the sauce with the spices adjusting amounts to your taste.
4. Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
5. Enjoy! :).