September Supper: Vegetable Pasta Bake

By Jeannette Ordas of Everybody likes Sandwiches

I'm a huge fan of this gorgeous September we've been having hither inwards Vancouver, but the flavour is definitely changing. The nights are getting chilly as well as it's fourth dimension for slippers as well as tea. Which makes this hearty as well as wholesome dish a welcome business office of an tumble menu.

Our farm percentage is forthwith starting to wane but I wanted to run inwards equally many vegetables equally I could into dinner. I used what I had from our farm percentage - tomatoes, broccoli, zucchini, eggplant, dark-green beans - but yous could add together inwards what you've got on hand. I'm certain kale or to a greater extent than or less other bitter leafy dark-green would last dainty inwards this.

I was planning on keeping this a vegetarian affair, but I knew that the hubby would give me the evil optic if I fix out to a greater extent than or less other vegetable-based dinner, as well as therefore at the terminal infinitesimal I slapped to a greater extent than or less spicy salami over top. Totally optional of course, but it was a tasty move.

Vegetable Pasta Bake

1 modest caput broccoli, cutting into modest florets

1/2 onion, cutting into large chunks

1 modest summertime squelch or zucchini, quartered and sliced

1 modest eggplant, diced

two handfuls of dark-green beans, cutting into 1" lengths

2-3 large tomatoes, diced

four cloves garlic, minced

two tablespoons olive oil

1 teaspoon herbs de provence
1/4 teaspoon chili flakes

tabular array salt as well as pepper

500 gram pocketbook of penne or other brusk pasta

béchamel sauce

iii tablespoons butter

iii tablespoons flour

iii cups milk

1 loving cup potent cheddar cheese

salt and pepper
pinch of freshly grated nutmeg

1 loving cup grated cheese (I used a blend of parmesan, cheddar and mozzarella)

slices of spicy salami (optional)

1. Preheat oven to 400F. Add vegetables to a large baking dish as well as pour over the olive fossil oil as well as sprinkle on the herbs, tabular array salt as well as pepper. Toss amongst your hands until good mixed. Bake for xxx minutes or until vegetables are tender.

2. Cook pasta according to bundle directions. Drain as well as fix aside.

3. Prepare the béchamel sauce. In a modest pot, melt the butter over medium heat. When fully melted as well as frothy, add together inwards flour as well as create for i minute, stirring constantly. Slowly pour inwards milk, almost 1/4 loving cup at a time, whisking betwixt each add-on until smooth. Add inwards salt, pepper, nutmeg as well as cheese as well as stir amongst a wooden spoon until sauce is thick as well as creamy. Taste as well as accommodate seasoning if needed.

4. Pour the cooked pasta inwards amongst the roasted vegetables as well as give everything a stir. Pour the béchamel sauce, stirring everything until coated. Sprinkle cheese over superlative as well as scatter salami slices over top, if using. Bake for 25 minutes until golden as well as bubbly.