Creamy Cauliflower, Broccoli & White Bean Pasta Bake

A rich, creamy pasta bake made with a blended cauliflower and white bean sauce, loaded with broccoli, spinach and cheese, then baked until golden. A veg-packed vegetarian comfort dish, easily made vegan if needed.

Serves: 5 | Cooking Time:

From your OrganicBox

  • 1 small cauliflower, cut into florets
  • 250g broccoli, cut into florets
  • 1 x 400g tin cannellini or butter beans, drained
  • ½ brown onion, finely diced
  • Remaining ½ bunch spinach, chopped

Pantry

  • 300g pasta
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1½ cups milk
  • 1 cup grated cheese, plus extra for topping
  • 1 tbsp plain flour
  • 1 tsp Dijon mustard
  • Salt and pepper
  • ¼ cup breadcrumbs, optional

  1. Preheat oven to 200°C.
  2. Cook pasta until just under al dente. Add broccoli for the final 2 minutes. Drain.
  3. Steam or boil the cauliflower until very tender.
  4. Blend half the cauliflower and half the white beans with the milk until creamy. Leave the remainder whole for texture.
  5. Heat olive oil in a saucepan. Cook onion for 3–4 minutes, then add garlic.
  6. Stir in flour and cook for 1 minute.
  7. Gradually stir in the cauliflower mixture, followed by Dijon and cheese. Cook gently until thickened.
  8. Stir through the pasta, broccoli, remaining cauliflower, remaining beans and spinach.
  9. Transfer to a baking dish. Top with extra cheese and breadcrumbs if using.
  10. Bake for 20 minutes until golden and bubbling.

Vegetarian as written.Use plant milk, vegan cheese or nutritional yeast to make it vegan.

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