Ingredients.
The roasted veges:
1 carrot cut into wedges
1 green capsicum cut into cubes
1 cup cauliflower florets
6 button mushrooms sliced half
1 potato cut into thick rounds
2 tomatoes cut into wedges
5 shallots sliced half
5 pips garlic smashed
3 birds eye chillies pounded coarsely
Little salt
1 tbs olive oil
The cheese sauce:
4 tbs grated cheese
2 tbs butter
1 ½ tbs plain flour
2 ½ cups low fat milk
Salt to taste
1 tsp freshly ground pepper
1 ½ cups of boiled pasta, ( elbows)
4 tbs grated cheese for topping
Method:
To roast the veges, combine all the ingredients in a baking tray.
Bake in a pre –heated oven at 200 degrees C, for about 15 minutes.
Stir once in between the cooking. Remove and spread it in a casserole dish. Sprinkle the boiled pasta all over the roasted vegetables.
For the sauce, melt the butter in a pan, add the flour and sauté on a slow fire. Till you get a good aroma, about 1 minute.
Add the milk slowly while stirring continuously.
See that no lumps are formed.
Add the cheese, salt and pepper, mix well and cook till
The sauce thickens. Pour it all over the pasta.
Sprinkle the grated cheese all over the sauce.
Now bake in a pre heated oven till the cheese melts
and turns very slightly brown.
Serve hot.
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