You’ve gotta love a good veggie pasta bake, that the kids will actually demolish!  This veggie bake is really yum, no one will ever know that it’s packed full of goodness and it’s really easy to make gluten free – just use gluten-free pasta!  If you want it dairy free then use coconut milk, oil instead of butter and don’t use the cheese on top.

If you have super fussy little ones, blitz up the veggies more so you can’t see them.  You can use more or less peas or more or less corn, it’s really versatile and up to you!

You may like to make your curry powder and veggie stock paste which is also really easy!

February 20, 2018
  • 5m
  • 40m
  • 45m
  • 1

Ingredients

  • 1/2 c frozen peas
  • 2 bread crusts
  • 150 g cheese
  • 1 brown onion
  • 2 garlic clove
  • 1/2 cauliflower
  • 30 g butter
  • 50 g plain flour
  • 500 g milk
  • 20 g nutritional yeast flakes
  • 3 carrot
  • 1 tsp. thyme
  • 40 g vegetable stock paste
  • 1/2 tsp. curry powder
  • 200 g pasta
  • 1/2 c frozen corn

Instructions

Thermal Cooking Method

  1. Add bread crusts and cheese to mixing jug. litz until resembles breadcrumbs, approx. 10 seconds/speed 6. Set aside.
  2. No need to wash jug. Add onion, garlic and cauliflower, chop 15 seconds/speed 5.
  3. Add butter and cook 5 minutes/100ºC/speed 1.
  4. Once cooked, blitz for 10 seconds/speed 7.
  5. Scrape down sides. Add flour, milk, yeast flakes, diced carrots, thyme, vegetable stock paste, curry powder and cook for 10 minutes/100ºC/speed 3/reverse.
  6. While that's cooking, boil some water and cook pasta, as per packet instructions. Drain and set aside. Also, preheat oven to 180ºC.
  7. Once the sauce is cooked, add peas, corn, and cooked pasta and stir through by hand. Tip into casserole dish and top with breadcrumb/cheese mixture.
  8. Cook in oven for 20 minutes or until breadcrumb mixture is golden brown.

Traditional Cooking Method

  1. Preheat oven to 180ºC.
  2. Add bread crusts and cheese to blender jug and blitz until resembles breadcrumbs, approx. 10 seconds/medium speed. Set aside.
  3. No need to wash jug. Add onion, garlic and cauliflower, chop 15 seconds/medium speed.
  4. Pour contents of jug into frying pan, add butter and cook for 5 minutes over med-high heat.
  5. Blitz frying pan mixture in blender for 10 seconds/medium speed.
  6. Pour contents of jug back into the same frying pan, add flour, milk, yeast flakes, diced carrots, thyme, vegetable stock paste, curry powder, and cook for 10 minutes on med-high heat.
  7. While that's cooking, boil some water and cook pasta, as per packet instructions. Drain and set aside. Also, preheat oven to 180ºC.
  8. Once the sauce is cooked, add peas, corn, and cooked pasta and stir through by hand. Tip into casserole dish and top with breadcrumb/cheese mixture.
  9. Cook in oven for 20 minutes or until breadcrumb mixture is golden brown.

Nutrition

  • 8