Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 4.46 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 2tablespoons plain flour
- 40grams butter
- 2 carrots, finely diced
- 1 cauliflower, cut into small florets
- 1 brown onion, finely diced
- 5milliliter extra virgin olive oil spray
- 1/2 cup parmesan, finely grated
- 300grams penne
- 1 bunch kale
- 3 cup reduced-fat milk
- 1tablespoons olive oil
- 1 cup reduced fat grated tasty cheese
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
37.2grams
Fat
33.0grams
Carbs
81.8grams
Sugars
23.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sneak some extra veg on dinner plates with this vegetable pasta bake recipe loaded with carrot, cauliflower and kale.
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on tray, spray with oil and season with salt and pepper. Bake for 20 minutes or until golden. Cool.
Step 2 of 4
Meanwhile, cook penne in a large saucepan of boiling salted water, following packet instructions, or until al dente. Drain and cool.
Step 3 of 4
Melt butter in a saucepan over medium heat. Add onion and carrot and cook for 5 minutes or until softened. Stir in flour and cook for 2 minutes. Remove pan from heat and gradually add milk, stirring constantly until combined. Return to heat, bring to the boil, and stir for 3 minutes or until thickened. Stir in 3/4 cup tasty cheese and parmesan.
Step 4 of 4
Place kale and oil in a large bowl. Using your hands, massage kale until softened. Add pasta, cauliflower and cheese sauce to bowl and stir until combined. Transfer to a 12-cup capacity baking dish and sprinkle with remaining cheese. Bake for 25 minutes or until golden on top. Serve.
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