Roasted vegetable and pasta bake | Reader's Digest Australia

Name: Roasted vegetable and pasta bake | Reader's Digest Australia
Ingredients: 1 small butternut pumpkin, peeled, seeded and cut into 5 cm cubes, about 500 g peeled weight; 2 red onions, cut into large chunks; 2 cloves garlic, thinly sliced; 2 tablespoons extra virgin olive oil; salt and pepper; 500 g leeks, thickly sliced; 170 g asparagus spears, cut across in half; 300 g rigatoni or penne; 600 ml low–fat milk; ¼ cup (30 g) cornflour; ⅔ cup (85 g) extra mature cheddar, grated; 2 teaspoons wholegrain mustard

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A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky...

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Ingredients

1 small butternut pumpkin, peeled, seeded and cut into 5 cm cubes, about 500 g peeled weight
2 red onions, cut into large chunks
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
salt and pepper
500 g leeks, thickly sliced
170 g asparagus spears, cut across in half
300 g rigatoni or penne
600 ml low–fat milk
¼ cup (30 g) cornflour
⅔ cup (85 g) extra mature cheddar, grated
2 teaspoons wholegrain mustard