Pasta Veggie Casserole (Can Be Vegan) - cooking recipe

Ingredients

200 g whole wheat pasta (such as penne or farfalle)
4 -5 medium carrots, sliced
1/2 head broccoli, chopped
2 tablespoons butter
1/2 bell pepper, chopped
3 spring onions, sliced thinly
2 tablespoons flour
600 ml soymilk (or other non-dairy milk)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 teaspoons rosemary
1/8 teaspoon nutmeg, freshly grated
salt and black pepper
50 g cheese, grated (or soy cheese)

Preparation

Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
Season the sauce with the spices adjusting amounts to your taste.
Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200\u00b0C/375\u00b0F for 40 minutes or until nicely browned on top and bubbling.
Enjoy! :).