Country Vegetables & Pasta

DD1 (3.8) saw a picture of this in my vegsoc magazine & asked to have it for lunch. Although they do stock some other (very tasty looking) “Amy’s Kitchen” meals at my local supermarket, they don’t do this one, so I will have to make something similar looking instead.

At first glance, I thought it was just pasta & red pepper, but the website informs me it actually contains “..freshly harvested broccoli, julienned carrots, potatoes, red sweet peppers, baked tofu and tender gluten free fusilli pasta immersed in a creamy mature Cheddar cheese sauce”

Both the DDs loved it!

Ingredients

  • 125g pasta
  • tofu
  • broccoli
  • red pepper
  • 2 carrots

For the cheese sauce

  • 50 g VEGETARIAN mature Cheddar, grated
  • 250 ml milk
  • 20 g plain flour
  • 20 g butter
  • pinch of cayenne pepper
  • a little freshly grated nutmeg
  • salt and freshly milled black pepper

Instructions

  • Pre-heat the oven to 220C & put the grill on.
  • Drain the tofu by wrapping in paper towels or tea towels.
  • Roast the peppers:
    • grill under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery.
    • Remove from oven and place peppers into an airtight container such as a bowl with a lid, or a plastic or paper bag.
    • Let the peppers rest in the container for 10 to 15 minutes to build up steam that is needed to aid in the removal of the pepper skin.
    • Remove from container and peel off the skin.
    • Cut the pepper in half, core and remove seeds.
  • Bake the tofu
    • Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet.
    • Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.
  • Prepare the veg
  • Put the pasta on & steam the veg until tender (~10mins)
  • Meanwhile, make the sauce;
    • place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer.
    • Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes.
    • Then add the cheeses and whisk again, allowing them to melt.
    • Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
  • Mix the pasta, tofu & sauce together abd serve with the veg
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian

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