Medium
35 Minutes
Serves 6
1 Head of broccoli
1 Red onion
8 Portobello mushrooms
350 g of Rigatoni
700ml Milk
70g Butter
55g Plain flour
2 tsp Onion powder
1 ½ tsp Garlic powder
2 tsp English mustard
100g Cheddar cheese
50g Panko breadcrumbs
2 tbsp Olive oil
Salt and Pepper
For the marinade: 5 tbsp Soy sauce, 20ml Maple syrup, 20ml White wine vinegar, 20ml Olive oil
Step 1.
1 – Cut your Broccoli into 2cm florets and cubes
Step 2.
2 – Peel and cut your onion into 1cm chunks
Step 3.
3 – lay both on a baking tray, drizzle over olive oil and season before adding to the top shelf of a preheated oven (180˙c)
Step 4.
4 – Now cut your mushrooms into 1cm chunks, mix all your marinade ingredients and coat the mushrooms. Leave to marinate for 5 minutes.
Step 5.
5 – Drain and place your mushrooms chunks on a second baking tray and place under the veg for 15 minutes
Step 6.
6 – Whilst waiting for the veg and mushrooms, prepare your pasta and drain when al dente, drizzle over some oil to stop your pasta sticking
Step 7.
7 – Now melt your butter in a pan over a low heat and add your flour slowly while stirring until you create a nice paste
Step 8.
8 – Pour in your milk slowly while stirring until you create a custard-like consistency
Step 9.
9 – Add your onion powder, garlic powder and English mustard and stir in fully
Step 10.
10 – Finally add your cheese and stir until its completely melted down
Step 11.
11 – Now place your pasta, vegetables and mushrooms to your sauce and mix in thoroughly
Step 12.
12 – Finally, place your mixture into an oven dish, sprinkle over the breadcrumbs and place in the oven for 15 minutes until golden brown