Pasta casserole with cauliflower and peas

Ingredients for 4 servings:

• 1 cauliflower
• 500 g whole wheat pasta (penne)
• 1 onion(s)
• 2 cloves garlic
• 150 ml milk
• 2 cubes of stock, instant
• 2 corners of processed cheese
• 200 g peas
• 200 g Emmental cheese, grated
• some flour
• some oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Divide the cauliflower into small florets and wash, then cook in a pot of salted water until al dente, just like the pasta. In a small pot, sauté the onion and crushed garlic with a little oil, then dust with about 2 tablespoons of flour and deglaze with the cold milk (roux). If it gets too thick, add a little more milk. (It always depends on how thick you want the sauce). Simmer with 2 cubes of vegetable stock for about 5 minutes, add the two pieces of processed cheese, and then season with salt and pepper. In the meantime, mix the cooked pasta and cauliflower with the peas in a baking dish and pour the sauce over the top. Finally, sprinkle with the grated cheese. Please remember that every oven is different. I put the casserole in a cold oven at 180°C (top/bottom heat) for 20 minutes.