Pasta Bake

Ingredients for  4  Servings

• 150g

  Whole wheat penne
• 150g

  Broccoli, cut into florets, stem trimmed and diced
• 150g

  Cauliflower, cut into florets, leaves reserved
• 3

  Large tomatoes, roughly chopped
• 25g

  Dried wholemeal breadcrumbs
• 1 tbsp

  Nutritional Yeast flakes
• 1 tbsp

  Extra virgin olive oil
• For the Sauce

• 40g

  Gram flour
• 500ml

  Unsweetened almond milk
• 3 tbsp

  Nutritional Yeast flakes
• ¼ tsp

  Ground nutmeg
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander.
3. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk.
4. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste.
5. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned.