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. 

Pumpkin Risotto

Serves 4

• 1/2 butternut pumpkin, diced
• 1tsp olive oil
• 2 cups of arborio rice
• 1L chicken stock, hot
• 1 cup of dry white wine
• 1 tbsp of parsley, finely chopped
• 1 tbsp of chives, finely chopped
• 1 cup of parmesan
• 1/2 clove of garlic

1. Preheat oven to 220C. Lightly brush base of a baking tray with olive oil. Spread pumpkin over it and put in oven. Bake for 20 minutes or until soft and a little brown.
2. Heat the rest of the oil and sautee garlic and then rice for 2 minutes. Add the wine. Cook until reduced.
3. Slowly add hot stock 1/2 a cup at a time, stirring and waiting for each bit to reduce until adding more.
4. When rice is soft and stock absorbed. Set aside for five minutes.
5. Add herbs and cheese to taste (you will not need all the parmesan).
6. Serve with remaining parmesan and a green salad.