ROASTED VEGGIE PASTA PIE
From vindee 16 years agoIngredients
- roastED vegetables shopping list
- Ingredients: shopping list
- pasta - 350-400gms (penne,fusili…or any short pasta of choice), cooked shopping list
- red bell pepper – 1 / chopped shopping list
- yellow bell pepper – 1/ chopped shopping list
- aubergines – 3 long ones/ chopped shopping list
- spring onions – 4 / chopped including stems shopping list
- olive oil – 2 tbsps shopping list
- Mixed dry herbs – 2 tsps (I used Italian grill seasoning) shopping list
- pasta sauce shopping list
- Ingredients: shopping list
- tomatoes – 6-7/peeled and chopped shopping list
- tomato puree – 100ml shopping list
- garlic – 5-6 cloves / finely chopped shopping list
- Onion – 1 / finely chopped shopping list
- red chili flakes – ½ tsp shopping list
- oregano – 1 tsp shopping list
- salt & pepper to taste shopping list
- olive oil – 2 tbsps shopping list
- WHITE SAUCE: shopping list
- Ingredients: shopping list
- butter – 2 tbsps shopping list
- flour – ¼ cup shopping list
- milk – 2 ¼ cups (keep an extra ¼ cup on hand) shopping list
- cheddar cheese – 4-5 tbsps /grated (increase or decrease) shopping list
- salt to taste shopping list
- TO FINISH: shopping list
- fresh basil – 12-14 leaves/ chopped shopping list
- breadcrumbs – ½ cup shopping list
How to make it
- ROASTED VEGETABLES
- Put all the chopped veggies in a big bowl. Toss well with the oil and seasoning.
- Turn out onto a foil lined baking tray .
- Grill on high for 20 minutes, stirring once after 10 minutes to ensure both sides of veggies roasted
- PASTA SAUCE
- Put the garlic and onions into a pan with the olive oil. Add the oregano and red chili flakes. Now sauté on low flame for approx 5 minutes till the onions and garlic are soft, and the flavours mature. Make sure the garlic doesn’t brown.
- Add the tomatoes + puree + seasoning. Simmer, covered for 20-25 minutes, until done, and the oil is visible on the sides.
- Cool a bit, and then run the hand blender through it for a slightly smoother sauce. (Works better with kids this way).
- WHITE SAUCE:
- Melt the butter in a heavy bottom pan.
- Add the flour and mix in well with a whisk, and cook for 2-3 minutes whisking constantly.
- Add the milk bit by bit, mixing in with the whisk.
- It will thicken once it boils for a while.
- Now add the grated cheese and salt.
- Take off heat and set aside. It will continue to thicken as it stands.
- TO FINISH:
- Preheat oven to 180 deg C .
- Take a 9 X 13 glass pie dish.
- Put a layer of ½ the cooked pasta. Top with ½ the pasta sauce. Sprinkle with ½ the chopped basil leaves.
- Put a second layer of the remaining cooked pasta, then the rest of the pasta sauce and remaining basil leaves.
- Spread the white sauce over the top, making holes with a skewer in a few places for the white sauce to seep in.
- Sprinkle the breadcrumbs evenly over the dish, and bake for 15-20 minutes till the top in lightly browned.
- Allow to stand for 10-15 minutes in oven, and then serve with a green salad if you like.
- Note: This can be put together till the white sauce stage on the day before. Cover tightly with cling wrap and refrigerate. Microwave for 3-4 minutes the next day, sprinkle the breadcrumbs, and bake as above.
People Who Like This Dish 5
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