Veggie White Sauce Pasta

Anyone who knows me knows I LOVE food! I'm not one to turn down anything really, especially a creamy and cheesy pasta.
I was very kindly asked to collaborate with Ciao Gusto on a recipe post using their delicious Béchamel Sauce.
When I think of béchamel I instantly think pasta so it was only right that I created an easy pasta recipe!
Creamy, smooth and oh so tasty, this sauce definitely puts the magic into this Veggie Pasta!

Recipe

150g Dried Pasta (any you like)
2 Tbsp. Salt
1Tbsp. Olive Oil
3-4 Garlic Cloves, minced
1 Medium Onion, diced
1/2 cup Broccoli Florets
7 Mushrooms, halved
2 Bell Peppers, cubed
1 Carton CHEF Béchamel Sauce
1 Tsp. Pepper
1 Tsp. Italian Herbs Seasoning
1 Ball Mozzarella Cheese
Basil, to decorate (optional)

Method

Prepare a large oven-proof dish and pop to one side.
Pre-heat oven to 180 degrees Centigrade.
In a large pan, fill 3/4's full with water and bring to the boil.
Add salt and dried pasta and cook according to pack instructions.
Once cooked; drain and pop to one side.
In a large frying pan heat oil; add onion and garlic and cook for a couple of minutes.
Add broccoli, peppers and mushrooms and season with pepper and Italian herbs.
Cook for 3-4 minutes, mixing occasionally.
Pour cooked pasta into the oven proof dish and pour over half of the béchamel sauce; mix.
Add cooked vegetables, a little more sauce and mix together.
Cut mozzarella into slices and place over the top.
Pour remaining béchamel sauce over.
Pop in the oven for 12-15 minutes to heat through and melt the cheese.

Decorate with basil (if you wish) and serve immediately.

If you'd like to get your hands on the fab sauce used in this recipe, please head to the Ciao Gusto Italian Deli on Ocado here!

Amie xx