Penne'n'Cheese

From Anna Valentine at www.theveggietree.com

My version of Mac 'n' Cheese, the ultimate comfort food. I love wholemeal dried pasta, it contains more fibre than regular pasta and tastes great! With added veggies for flavour and colour, this doesn't have to be an un-healthy meal. If going for the gluten-free version please find the sauce recipe below. 

Vegan | Gluten-free
Serves 4-6

Grease an ovenproof dish and put a big pot of water on to boil with the lid on. Heat your oven to 200°C.

Gather your ingredients and prepare the following: 
200 g butter or neutral oil

3/4 c plain flour or 1/3 c cornflour (starch) 
1 onion, finely diced
1 carrot or celery stick, finely diced
150g plant-based bacon or hotdog, diced (optional)
1 clove garlic, crushed
6 brussels sprouts, halved
¼ cauliflower, cut into bite-sized pieces
¼ broccoli, cut into bite-sized pieces
1-2 tomato or tamarillo (peeled), sliced
1 L milk, dairy or alternative (rice milk is good for a neutral flavour)

1 tsp vegetable stock powder 
1 tsp mustard powder

1 T dried oregano

1 tsp fresh thyme leaves
3 c (300g) grated cheese, dairy or vegan 
or
1 c nutritional yeast

Melt the butter or heat the oil in a pan, then add the garlic. Fry for one minute, add the flour and stir while cooking for one minute on a medium-high heat. Gradually add the milk, half a cupful at a time, stirring constantly to avoid lumps. After the second addition of milk, add the vegetable stock powder, mustard powder and oregano. 
When all the milk has been incorporated add the grated cheese and stir through to melt.
Season with: 
1 tsp salt 
½ tsp cracked black pepper

If not using immediately push a piece
of baking paper down onto the top to prevent a skin forming.

GLUTEN-FREE SAUCE
Omit the plain flour. Add the garlic to the milk and bring almost to the boil, adding the vegetable stock powder, mustard powder and oregano. Mix the cornflour with half a cup of water, then add to the sauce, stirring well until thickened. Add the cheese and mix until smooth. Season as desired. 

Meanwhile add:
1 T salt 

To the pot of boiling water along with the halved brussel sprouts and
cook for just one minute, then scoop out the sprouts and place on your chopping board with the other veggies.

Add to the boiling water:
400g wholemeal penne pasta or gluten-free penne pasta

Stir and cook until just al dente; it will cook further in the oven. Drain then stir into the prepared sauce. Spoon into the greased ovenproof dish and top with: 
50g cheese, tasty or vegan, grated 

Arrange the sliced tomato on the top. Bake for 15 minutes until bubbling and golden. Top with finely grated parmesan, dairy or vegan and serve.