Name: Kumara & salami pasta bake
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 500 gram rigatoni or penne pasta; 400 gram kumara, peeled, sliced, quartered; 1 tablespoon olive oil; 250 gram cup mushrooms, sliced; 100 gram sliced salami of choice, roughly chopped; 1/2 cup cheddar cheese, grated; BECHAMEL; 100 gram butter, chopped; 1/2 cup plain flour; 1 clove garlic, crushed; 3 cup milk, warmed; 1 cup cheddar, grated

Ingredients

500 gram rigatoni or penne pasta

400 gram kumara, peeled, sliced, quartered

1 tablespoon olive oil

250 gram cup mushrooms, sliced

100 gram sliced salami of choice, roughly chopped

1/2 cup cheddar cheese, grated

BECHAMEL

100 gram butter, chopped

1/2 cup plain flour

1 clove garlic, crushed

3 cup milk, warmed

1 cup cheddar, grated

Method

1.Preheat oven to moderate, 180°C.

2.Cook pasta following packet instructions. Add kumara for final 5 minutes cooking time. Drain.

BECHAMEL

3.Meanwhile, melt butter in a medium saucepan on high. Stir in flour and garlic. Cook, stirring, 1 minute. Remove from heat. Gradually stir in milk. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes. Remove from heat. Stir cheese through and season to taste.

4.In a large frying pan, heat oil on high. Cook mushrooms and salami 3-4 minutes, stirring, until mushrooms are golden.

5.In a 12-cup baking dish, combine drained pasta and kumara with sauce, mushrooms and salami. Mix well to coat in sauce. Sprinkle with cheddar cheese. Bake 25-30 minutes, until golden. Accompany with rocket salad, if liked.

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Ingredients

Method

BECHAMEL

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