Pasta bake with bacon, peas and roast butternut – Food & Home Magazine

Ingredients

• ROAST BUTTERNUT
• 100g butternut, diced
• 125ml (½ cup) olive oil
• 45ml (3 tbsp) fresh thyme, finely chopped
• 2 garlic cloves, finely chopped
• salt and freshly ground black pepper, to taste
• BÉCHAMEL SAUCE
• 125g unsalted butter
• 80g cake flour
• 1,25 litres milk, hot
• 2,5ml (½ tsp) nutmeg, freshly grated
• 250g bacon bits, fried until crispy
• 250g button mushrooms, halved
• 120g peas, blanched
• 50ml fresh flat-leaf parsley, chopped
• 250ml (1 cup) mozzarella, grated
• 500g pasta of your choice
• 50ml Parmesan, grated
• 45ml (3 tbsp) butter, cut into cubes