Serves: 4 – unless you are serving someone particularly ravenous (i.e. your other half), then maybe 3!

Time: approx. 1 hour – I have been realistic and included veg chopping time

*Warning: This recipe creates a lot of dirty dishes, so agree who’s washing up before you start*

Ingredients

• 1 bowl (cereal bowl) of Dried Pasta
• ½ bowl of Cooked Prawns
• 1 Onion (medium-sized)
• 3 Large Peppers (mixture of red and yellow)
• 1 Broccoli Floret
• 1 tbsps of Garlic
• 1 tbsp of Ginger
• Black Pepper
• ½ tsp of Chilli Powder (optional)
• Olive Oil
• Grated Cheese

White Sauce

• 120g of Flour
• 80g of Butter
• 1 Tbsp of Garlic
• Salt
• Black Pepper

Method

Pasta

1. Fill saucepan (make sure it’s more than double the size for the amount of pasta you have) just over half full with water, add a splash of olive oil and a sprinkling of salt

2. Place saucepan on full heat to boil

3. In meantime chop up onion, peppers and broccoli

4. Once water has boiled pour pasta in and turn down heat to medium, stir pasta every 3-5 mins to ensure it does not stick to the pan

5. Pasta should be ready after about 10 mins – leave slightly al denté

Prawns & Veg

6. Put a generous splash of olive oil into a wok and put it on full heat, once the oil is hot, turn this down the medium

7. Throw in all the veg (be careful of oil splashing out)

8. Stir the vegetables and add garlic and ginger (I find using a wooden spatula best)

9. Continue to stir, then add chilli and grind fresh pepper in (flavour to your own taste)

10. Keep moving the vegetables around in the pan for about 5 mins, or until soft

11. Add the prawns right at the end only cooking for about 30 seconds

12. Switch off the heat

White Sauce

13. To the make the white sauce – put a small saucepan on a high heat and add all the butter

14. Turn the heat down to medium-high and melt all the butter

15. Add the garlic and salt (to taste) then stir

16. Slowly start to add the flour, a little bit at a time to avoid lumps

17. Keep adding the flour until you have a large dry ball of mixture

18. Add milk to this, half at a time, breaking up and stirring in the ball of mixture

19. Once there are only small bits of mixture floating around in the liquid, get a whisk and whisk the mixture over the heat until it starts to thicken

20. Switch off the heat just before it gets to your required consistency – i.e. a thick mixture which is similar to pancake mix

21. Pour the white sauce and drained pasta into the wok with the vegetables and mix – add more seasoning as required

The Finale – Bake!

22. Pour this mixture into your casserole dish and top with grated cheese

23. Pop in the oven for 25 mins at 200˚C and then voilá! You will (should) have a beautiful pasta bake… Yum!