- 1 small butternut pumpkin, peeled, seeded and cut into 5 cm cubes, about 500 g peeled weight
- 2 red onions, cut into large chunks
- 2 cloves garlic, thinly sliced
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 500 g leeks, thickly sliced
- 170 g asparagus spears, cut across in half
- 300 g rigatoni or penne
- 600 ml low–fat milk
- ¼ cup (30 g) cornflour
- ⅔ cup (85 g) extra mature cheddar, grated
- 2 teaspoons wholegrain mustard
- Preheat the oven to 220°C.
- Put the pumpkin and onions in a large roasting tin and scatter over the sliced garlic.
- Drizzle with the oil and season with salt and pepper to taste.
- Toss to coat the vegetables with the oil, then place the tin in the oven and roast for 15 minutes.
- Remove the tin from the oven and add the leeks and asparagus.
- Toss gently to mix with the other vegetables, then return to the oven.
- Roast for a further 20 minutes, or until all the vegetables are tender and beginning to brown.
- Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- While the pasta is cooking, make the sauce.
- Measure 4 tablespoons of the cold milk into a jug, add the cornflour and stir to make a smooth paste.
- Heat the remaining milk in a saucepan until almost boiling.
- Stir the hot milk into the cornflour mixture, then return to the saucepan and heat gently, stirring, until the mixture boils and thickens.
- Simmer for 2 minutes.
- Remove the sauce from the heat and add about two–thirds of the cheese and the mustard.
- Season with salt and pepper to taste.
- Take the tin of roasted vegetables from the oven.
- Drain the pasta well in a colander, then tip on top of the vegetables and stir to combine.
- Stir in the sauce.
- Sprinkle the remaining cheese evenly over the top.
- Return to the oven and bake for 10–15 minutes, or until golden and bubbling.
- Serve hot.
Preparation: 20 minutes
Cooking: about 50 minutes