A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Friday, 20 July 2012

Pasta Bake...

Last night M and I had chicken fillets and roast vegetables, I made enough roast veggies for another meal and decided on this recipe...

Serves: 6
   375g dried rice and corn penne
   3 cups of left over roast pumpkin and sweet potato chunks
   3 silverbeet leaves, trimmed and sliced
   1 1/2 cups bacon, trimmed and diced and cooked
   1 medium brown onion, diced and cooked
   2 garlic cloves, finely diced
White Sauce:
   30g vegetable spread
   20g plain flour (gluten and wheat free)
   1 1/2 cups rice milk or unsweetened almond milk
   1/4 cup nutritional yeast flakes, ground to a fine powder in a mortar and pestle.
   1 tsp. salt
   1 tsp.  garlic powder
   1 tsp. parsley flakes
   1 tsp. lemon juice
  1. Cook the pasta according to package instructions. Allow to cool.
  2. Meanwhile in a small pot measure out the milk then add the yeast, salt, garlic powder and parsley and whisk well.  Add the butter and sprinkle over the flour.
    Turn the heat onto high and whisk until the flour dissolves then just whisk now and again while the butter melts. As it comes to a simmer and it looks smooth switch from a whisk to a wooden spoon and simply stir now and again until thick and creamy. Turn off the heat then stir in the lemon juice. Set aside.
  3. In a medium/ large Pyrex baking tray layer ingredients, ensuring there is enough sauce to add for the very last layer.
  4. Preheat oven to 180-200°C. and cover the dish with tin foil (remove the cling film if you pre-refridgerated) and bake for 40 minutes.
    Serve with a side salad.

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