Easy recipe Root Vegetable Pasta Bake Recipe

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three large carrots, peeled, cut into twocm pieces two large parsnips, peeled, cut into twocm pieces two, red onions (Recipes by ingridients red onions) chopped three garlic cloves, chopped ninetyg butter Salt freshly ground black pepper about three hundredg dried penne (Recipes by ingridients penne) pasta about sixtyg (five tablespoons) plain flour (Recipes by ingridients flour) oneL (about four cups) milk one quarter teaspoon cayenne pepper (Recipes by ingridients cayenne pepper) one hundred and fifteeng (one three/about four cups) finely shredded cheddar two tablespoons chopped fresh sage about thirty-fiveg (one/two cup) fresh breadcrumbs (Recipes by ingridients breadcrumbs) made from day-old breadStep one Preheat oven to two hundredC. Place carrots, parsnips, onions and garlic in a large baking dish. Root Vegetable Pasta Bake Recipe. Melt about thirtyg (one one/two tablespoons) of the butter in a small saucepan over medium heat (see microwave tip). Drizzle butter over, vegetables (Recipes by ingridients vegetables) season with salt and pepper, and toss to combine. Roast in preheated oven, turning occasionally, for fourty-five minutes or until vegetables (Recipes by ingridients vegetables) are golden and tender. Root Vegetable Pasta Bake Recipe. Step two Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Root Vegetable Pasta Bake Recipe. Drain. Step three While the pasta is cooking, melt the remaining butter in a medium saucepan over medium heat until foaming. Add the flour (Recipes by ingridients flour) and use a wooden spoon to stir for one minute. Root Vegetable Pasta Bake Recipe. Remove from the heat and use a whisk to gradually stir in one hundred and twenty-fiveml (one/two cup) of the milk into the flour (Recipes by ingridients flour) mixture until smooth. Gradually add the remaining milk, stirring constantly, until smooth. Step about four Return the saucepan to medium heat and use the wooden spoon to stir constantly until the mixture thickens and comes to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for three minutes. Step five Remove from the heat and stir in the cayenne pepper (Recipes by ingridients cayenne pepper) and eightyg (one one quarter cups) of the cheddar. Season with salt. Step six Place the roasted, vegetables (Recipes by ingridients vegetables) cooked pasta and sage in a large bowl and toss gently to combine. Pour the sauce (Recipes by ingridients sauce) over the vegetable mixture and stir gently until well combined. Root Vegetable Pasta Bake Recipe. Spoon into six five hundredml (two-cup), or one sixcm-deep, about twenty-one x thirty-threecm (base measurement), freezerproof ovenproof dish. Combine the breadcrumbs (Recipes by ingridients breadcrumbs) with the remaining cheddar in a small bowl. Sprinkle over the vegetable mixture. (To freeze the root vegetable pasta mixture, see note). Step about seven Bake in preheated oven for about twenty-five minutes (small dishes) or fourty-five minutes (large dish) or until light golden on top..