Vegetable Pasta Bake

I always struggle to post savoury recipes because I've always cooked by eye & don't measure anything out. We'd just got back from 5 days away and I hadn't been food shopping yet so lunch was a concoction of store cupboard basics, some vegetables that I'd put in the shed over Christmas as no room in fridge, and some bits from the freezer. You could do your own version with whatever you have to hand or what you know your kids will eat.

Cauliflower, carrot & ham pasta bake

Several people asked for the recipe after I posted the above picture on twitter, so I've typed up my best estimate of how I made it. Maybe it could give you an idea of how to do your own version. It's certainly different every time in this house!

250g Dried Gluten Free Pasta (I used Hale & Hearty Rigatoni)

250mls Tomato and Basil Sauce (plus equal quantity of water used to rinse out pot)

2 Carrots (grated)

1/2 Cauliflower (chopped into small pieces)

Ham hock/chopped leftover meat/bacon/sausages (optional)

Frozen sweetcorn/spinach (I'd run out or it would have been in this one)

White Sauce 

500mls Milk Substitute

60g Dairy & Soya Free Spread (I used half and half, spread and garlic oil)

60g Gluten Free Plain Flour

50g Dairy & Soya Free Cheese* (I used Violife Original, grated)

100ml Dairy & Soya Free Cream (optional)

*If you don't want to use a cheese substitute, you can try 1tbsp Nutritional Yeast Flakes to add a savoury flavour.

Melt spread and oil in a pan. Add the flour and mix well, continuing to stir on a low heat for another minute (do not allow it to brown).

Slowly add the milk substitute a little at a time, stirring constantly, until you have a smooth paste.

After this you can add the milk a little quicker to make the sauce. Allow to come to the boil, stirring frequently.

Remove from the heat & stir in the grated cheese, or other flavouring.

Add the dairy free cream, if using, or a little more milk substitute until you have a sauce the consistency of custard. Set aside.

Cook pasta for a couple of minutes less than it says on the pack. Drain off the water. Add the veg, ham, tomato sauce & water.

Stir and bring back to the boil. Pour into a casserole dish, top with the white sauce.

Bake at 220ºc for 40mins (or 20mins, the grill to brown the top if you're short of time like I was!).

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Beetroot & Sweet Potato Brownies (Hale & Hearty)

It's been one of those weekends. Poorly big little boy meant none of the things I needed to do got done on Saturday, then Sunday was spent catching up with myself. Still needed a proper pudding for dinner and a treat for packed lunches. Spotted a pack of Hale and Hearty Brownie mix (this does have a may contain milk warning) lurking on a shelf and decided that would save me some time. 

I've never been one for following recipes or instructions on packet mixes. Usually I'd add 100g of roughly chopped roasted hazelnuts and a cup of crumbled frozen raspberries, but as it's a nut free school, that would be no use today. I opted for the hidden veg option instead...

120g Dairy & Soya Free Spread

300g Puree Sweet Potato & Beetroot (I used 1 medium sweet potato and a pack of ready cooked beetroot)

400g Box Hale & Hearty Rich Chocolate Brownie Mix

Blueberries (or other berries) - I think I used about 150g

Prick the sweet potato with a fork. Microwave for 4 minutes (or until soft). Cut in half lengthways, scoop out the middle and put in a bowl.

Roughly chop the beetroot and add to the sweet potato (if you're using fresh beetroot, peel, chop, add a splash of water, cover and microwave until soft).

Blend or mash the vegetables.

Add the dairy and soya free spread and the pack of brownie mix. Beat with a wooden spoon until well combined.

Add half the blueberries (if using).

Pour the mixture into a lined brownie tin and top with remaining blueberries.

Bake at 175ºC for 25minutes until the blueberries just beginning to soften and the top feels spongy.

Leave to cool in the tin (or slowly cut off slithers to try if you're like me and Mini Monster and couldn't wait).

Cut into squares. Will freeze well.