350g wholemeal pasta (macaroni, spirals or penne)
1 head cauliflower florets
1 head broccoli florets
3 tbsp margarine
½ onion, finely diced
½ cup plain flour
4 cups reduced-fat milk
2 cups reduced-salt chicken or vegetable stock
3 cups reduced-fat tasty cheese, grated
Olive oil spray
2 tbsp Parmesan cheese, grated
1/2 cup wholegrain or wholemeal breadcrumbs
Freshly cracked pepper to taste
Pre-heat oven to 180oC. Cook the pasta according to the directions on pack and set aside.
Bring another large pot of water to the boil and blanch the cauliflower and broccoli until tender. Drain and set aside.
In a large fry pan, melt the margarine and add the onion and cook over a low heat for 2 minutes. Add the flour and cook until the flour is golden. Add the milk and the stock and whisk, raising the heat to medium-high until it boils. Cook for a further 5 minutes or until the sauce thickens. Season with a pinch of salt and pepper.
Remove from the heat and add the tasty cheese. Mix well until melted. Add the cooked pasta, broccoli and cauliflower and mix well. Spray a baking dish with olive oil spray. Pour into your baking dish, top with Parmesan cheese and breadcrumbs. Spray with a little more olive oil spray.
Bake for 15-20 minutes until golden.
1½ serve of vegies in each serve of this recipe.