Veggie pastichio

Name: Veggie pastichio
Total time: 6000 s
Yield: 6 servings
Cuisine: British
Ingredients: 250 g penne; Salt; 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, crushed; 2 carrots, shredded; 1 zucchini, shredded; 1 bell pepper, chopped; 80 g corn, canned; 1 tsp vegeta (or salt); 1/4 tsp black pepper; 2 tsp oregano; 200 g tomato sauce; 50 g parmesan, grated; 150 g mozzarella (dry), grated; 500 ml milk; 50 g butter; 50 g flour; 1/2 tsp salt; Black pepper; Nutmeg

Jure Merhar @jure

Slightly adapted from https://www.fooodlove.com/recipe/pastichio-with-vegetables

Jure Merhar @jure

Slightly adapted from https://www.fooodlove.com/recipe/pastichio-with-vegetables

Saved

Ingredients

1 hr 40 mins

6 servings

Pasta
250 gpenne
Salt
Sauce
1 tbspolive oil
1small onion, diced
2garlic cloves, crushed
2carrots, shredded
1zucchini, shredded
1bell pepper, chopped
80 gcorn, canned
1 tspvegeta (or salt)
1/4 tspblack pepper
2 tsporegano
200 gtomato sauce
50 gparmesan, grated
150 gmozzarella (dry), grated
Bechamel
500 mlmilk
50 gbutter
50 gflour
1/2 tspsalt
Black pepper
Nutmeg

Saved

Steps

1 hr 40 mins

1

Add the olive oil, onion and garlic to a large pan and sauté for 2 minutes.
2

Add the carrots, zucchini, bell pepper and corn, and simmer for 8 minutes.
3

Add the vegeta, black pepper, oregano and tomato sauce, and simmer for a further 10 minutes.
4

Cook the pasta for 2 minutes less than what it says on the packet.
5

Mix the pasta with the sauce and set aside.
6

Prepare the bechamel: Melt the butter in a medium pan, add the flour and stir until smooth. Pour in hot milk, bit by bit, while constantly stirring. You can use an electric whisk. Season with salt, black pepper and nutmeg.
7

Transfer the pasta into an ovenproof dish, cover with bechamel, and top with the cheeses.
8

Bake in a pre-heated oven at 180°C for 40 minutes.