Vegetarian Pasta

Serves: 6-8

Ingredients:

8 ounces (250 g) pasta (shell, bow, etc.)
2 ounces (60 g) butter
1/4 cup flour
2 cups milk
1/2 cup chicken stock
2 teaspoons dry mustard
Salt and pepper
1 cup grated Edam cheese
1 red pepper (capsicum), sliced
1 green pepper (capsicum), sliced
1 carrot, thinly sliced
14 ounce (440 g) can corn kernels, drained
14 1.2 ounce (455 g) can red kidney beans, drained
Topping:
1/2 cup wholemeal breadcrumbs
1/2 cup grated Edam cheese

Microwave Method:

1. Place pasta in a large dish. Cover with hot water, cook for 8-10 minutes on HIGH. Drain.
2. Melt butter for 1 minute on HIGH.
3. Stir in flour. Cook a further minute on HIGH.
4. Gradually stir in milk and chicken stock.
5. Cook for 5-6 minutes on HIGH, stirring every minute.
6. Stir in cooked pasta, mustard, salt and pepper, cheese, peppers, carrot, corn and kidney beans.
7. Spread into a greased 12 x 9 1.2 inch (30 x 24 cm) rectangular dish.
8. Sprinkle with breadcrumbs and cheese.
9. Cook for 10-12 minutes On HIGH.

Convection Microwave Method:

1. Place pasta in a large dish. Cover with hot water, cook for 8-10 minutes on HIGH. Drain.
2. Melt butter for 1 minute on HIGH.
3. Stir in flour. Cook a further minute on HIGH.
4. Gradually stir in milk and chicken stock.
5. Cook for 5-6 minutes on HIGH, stirring every minute.
6. Preheat oven 400 degrees F (200 degrees C).
7. Stir in cooked pasta, mustard, salt and pepper, cheese, peppers, carrot, corn and kidney beans.
8. Spread into a greased 12 x 9 1/2 inch (30 x 24 cm) rectangular dish.
9. Sprinkle with breadcrumbs and cheese.
10. Place on Low Rack, cook for 12-15 minutes on LOW MIX/BAKE.