Pack your go-to comfort food with vegies, vitamins and nutrients in this vegetarian meal.
INGREDIENTS
200g (1 and 1/3 cups) dried macaroni pasta, plain or wholemeal.
400g cauliflower, cut into small florets.
2 tablespoons extra virgin olive oil.
2 tablespoons plain flour.
500ml (2 cups) reduced-fat milk.
40g (1/2 cup) parmesan, finely grated.
35g (1/3 cup) low-fat vintage cheddar, coarsely grated.
80g (1/2 cup) frozen peas.
1/2 bunch fresh continental parsley, finely chopped.
2 teaspoons wholegrain or Dijon mustard.
2 small garlic cloves, crushed.
60g fresh wholemeal breadcrumbs.
METHOD
1. Preheat oven to 180C/160C fan forced. Cook the pasta in a saucepan of boiling salted water, following packet directions, adding the cauliflower for the last four minutes of cooking time, until al dente. Drain and transfer to a large bowl.
2. Heat 1 and 1/2 tbs of the oil in a saucepan over low heat. Add the flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens. Reserve 1 tbs of parmesan. Stir in the remaining parmesan. Stir in the cheddar, peas, parsley, mustard and garlic. Season with pepper. Stir sauce through pasta mixture. Divide mixture among four 375ml (1 and 1/2 cup) ovenproof dishes.
3. Combine the breadcrumbs, remaining oil and reserved parmesan in a bowl. Scatter over the dish. Bake for 15-20 minutes or until top is golden and crisp.
