Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
Place the
cauliflower (1)
and
broccoli (1)
onto a baking tray, drizzle over 1 tbsp of the oil from the sundried tomatoes, toss together, and roast in the oven for 20-25 minutes until the veggies begin to char and are cooked through.
3.
Meanwhile, to make the crumb topping, finely chop the
sundried tomatoes (6)
and mix in a bowl with the
breadcrumbs (100 g)
.
4.
Cook the
pasta (250 g)
in a pan of boiling salted water according to packet instructions. Add the
peas (100 g)
for the final 3 minutes, before draining and setting aside.
5.
While the pasta is cooking you can make the sauce. Melt the
butter (75 g)
in a saucepan, add the
flour (75 g)
and stir constantly for 2 minutes until you have a paste. Then gradually pour in the
milk (750 mL)
, whisking constantly until you have a smooth sauce.
6.
Once all the milk is added, add the
mustard (10 g)
and salt and pepper, simmer for a few minutes, still stirring, then add the
cheese (250 g)
and stir until melted.
7.
Remove the sauce from the heat, add the cooked pasta, peas, cauliflower and broccoli and stir until everything is evenly coated.
8.
Transfer to an ovenproof dish, evenly scatter over the crumb topping and pop under a hot, preheated grill for a few minutes until golden and bubbling.