Cauliflower and Broccoli Pasta Bake

1 x 500g packet of gluten free penne

1 head of brocolli, roughly chopped

1 head of cauli flower, roughly chopped

6 anchovies

1 tsp of dried thyme

3 dried chillies, crumbled

1 can of crushed tomatoes

1 tbsp of balsamic vinegar

salt

pepper

1 cup of parmesan cheese

1 tbsp of butter

1 tbsp of flour (Gluten free if sensitive)

500 mls of milk

1/2 tsp of nutmeg

1. Preheat oven to 200C 

2. Heat one pot of salted boiling water and a vegetable steamer to boiling.

3. Put vegetables in the vegie steamer. Remove when just soft through. Set aside to cool a little.

4. Put pasta in salted water. Cook until just before al dente (if you over cook it the pasta bake won't have any structure). Drain, set aside.

5. While the pasta and vegies are cooking make up a white sauce using half the cheese - melt butter, add flour, cook for one minute, slowly add milk while whisking. whisk until thickening, add cheese and nutmeg and whisk further. Season to taste. Set aside.

5. Chop up the vegetables into bite sized pieces. In a fry pan, fry up anchovies, thyme and chillies in a little olive oil. Add the vegetables. Coat with olive oil and spice mix. Fry until a little browned.

6. To construct pasta bake. Empty can of tomatos into a baking dish/casserol dish. Add the vinegar to taste. Add the pasta and veggies a little at a time so mixed. Cover with white sauce. Sprinkle with remaining parmesan.

7. Bake until brown on top.

8. Serve with salad

Variations - Add some pinenuts to last minute of frying veggies off.