Vegetable Pasta Bake

• 1kg courgettes
• 1kg mushrooms
• 1.5kg mixed seasonal vegetables
• 1.5kg diced onions
• 2 pints white wine
• 4 pints water
• 40g vegetable stock
• 500g butter
• 25g garlic
• 150ml oil
• 500g flour
• 500g milk powder (mixed with cold water)
• 1kg grated mild cheese
• 2kg pasta shells
• garnish with parsley

1. Place pasta in hot water until covered, cook until pasta soft refresh in cold water and leave on one side.

2. Heat oil and butter in pan and add all vegetable garlic and wine, sauté for 5 minutes.

3. Add flour and take off the heat.

4. Add stock with hot water, cook out for 3 - 4 minutes

5. Add milk powder mix to make a creamy sauce, bring to boil and simmer for 2 - 3 minutes.

6. Add pasta to creamy sauce.

7. Season and place in gastronome tins, sprinkle with cheese.

8. Cook in preheated oven 190C for 15 - 20 minutes.

9. Probe if required.

Per portion (267g)

• Energy: 458 kcal / 1919 KJ
• Fat: 21.7g
• Saturates: 11.4g
• Protein: 14.8g
• Carbohydrate: 47.4g
• Sugars: 4.1g
• Fibre: 2.8g
• Sodium: 413mg

Per 100g

• Energy: 172 kcal / 718 KJ
• Fat: 8.1g
• Saturates: 4.3g
• Protein: 5.5g
• Carbohydrate: 17.7g
• Sugars: 4.3g
• Fibre: 1.0g
• Sodium: 154mg