200g broccoli cut into florets
400g can of chopped tomatoes
1tbs basil pesto
1 cup grated cheese
half tsp salt
Pepper to taste
Qtr cup pumpkin seeds
Boil large pan of water and add pasta.
When the pasta is almost cooked add broccoli florets
Cook for further 2 mins
Drain the pasta mix and place in lightly oiled casserole dish
Drain tomatoes and reserve juice
Add tomatoes to pasta mix
Melt butter in pan and stir in flour
Cook, stirring, for approx. 1 minute
Add half a cup of milk
Stir until sauce thickens and boils
Add remaining milk and tomato juice
Stir until thick and boiling.
Remove from heat.
Add salt and pepper to taste.
Stir in pesto and grated cheese until cheese has melted
Pour sauce over pasta and vegetables.
Stir to combine
Sprinkle with pumpkin seeds
Bake at 225c for 15mins or until top has browned.
Serve with salad and crusty wholemeal bread
(courtesy Alison & Richard Holst, Very Easy Vegetarian Cookbook)