Pasta Veggie Casserole (Can Be Vegan)

• 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)

1. 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.
2. 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.
3. Season the sauce with the spices adjusting amounts to your taste.
4. 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 200u0b0C/375u0b0F for 40 minutes or until nicely browned on top and bubbling.
5. Enjoy! :).

whole wheat pasta, carrots, broccoli, butter, bell pepper, spring onions, flour, soymilk, garlic, onion powder, chili powder, paprika, cayenne pepper, rosemary, nutmeg, salt, cheese

Taken from www.food.com/recipe/pasta-veggie-casserole-can-be-vegan-449631 (may not work)