Vegetable pasta bake

1.Preheat oven to 180°C (160°C fan-forced). Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Meanwhile, cook kumara in a steaming basket in a saucepan of boiling water for 8 minutes. Add broccoli and cauliflower; steam for 5-7 minutes or until tender. Carefully remove steaming basket from pan. Add peas to the boiling water; cook for 1 minute. Drain well.

2.Place cheeses in a medium bowl. Melt butter in a large saucepan over low heat. Add onion; cook and stir for 5 minutes or until soft. Add flour; cook and stir for 1 minute. Gradually add milk, stirring, until smooth. Increase heat and bring to the boil. Reduce heat; simmer, stirring, for 2 minutes or until sauce thickens. Remove from heat. Stir in 1 cup of the cheese mixture. Season with salt and pepper.

3.Combine pasta, vegies and cheese sauce in a large bowl. Spoon into a 2.5-litre (10-cup) ovenproof dish. Sprinkle with remaining cheese and almonds. Bake for 30 minutes or until golden brown and bubbly.