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Clover Soy Vegetable Bake

Soy vegetable bake

Clover Soy Vegetable Bake

1 packet pasta screws (250 grams)
1 head broccoli, washed and chopped
1 packet butternut cubes (500 grams)
1 cup sundried tomatoes in oil, chopped
3 cups Clover unsweetened soy milk
1 cup cake-wheat flour (all-purpose flour), sifted
100ml sundried tomato oil (from packet)
Olive oil
Salt & pepper
1 cup breadcrumbs
Fresh parsley
Sriracha
Method:
Cook pasta according to packet instructions, drain and set aside.
Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil, salt and pepper and roast for 30-40 minutes until soft and caramelized.
While veggies are grilling, make the white sauce: add milk and sifted flour to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste.
Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
Pour over the white sauce.
Top with a layer of breadcrumbs and bake for about 30 minutes.
Cut into squares and serve with a squirt of sriracha and fresh parsley.

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