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Ingredients

• roastED vegetables
• Ingredients:
• pasta - 350-400gms (penne,fusili…or any short pasta of choice), cooked
• red bell pepper – 1 / chopped
• yellow bell pepper – 1/ chopped
• aubergines – 3 long ones/ chopped
• spring onions – 4 / chopped including stems
• olive oil – 2 tbsps
• Mixed dry herbs – 2 tsps (I used Italian grill seasoning)
• pasta sauce
• Ingredients:
• tomatoes – 6-7/peeled and chopped
• tomato puree – 100ml
• garlic – 5-6 cloves / finely chopped
• Onion – 1 / finely chopped
• red chili flakes – ½ tsp
• oregano – 1 tsp
• salt & pepper to taste
• olive oil – 2 tbsps
• WHITE SAUCE:
• Ingredients:
• butter – 2 tbsps
• flour – ¼ cup
• milk – 2 ¼ cups (keep an extra ¼ cup on hand)
• cheddar cheese – 4-5 tbsps /grated (increase or decrease)
• salt to taste
• TO FINISH:
• fresh basil – 12-14 leaves/ chopped
• breadcrumbs – ½ cup

Description

I Put This Together With Many Inputs From Here And There. As Always, Am Forever Looking For Avenues To Get More Veggies Into The Kids, One Way Or Another...the Happier The Way, The Better For Me!! My Sister Suggested Roasting A Bunch Of Seasonal Veggies A

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