Vegetarian pasta bake

This is my favourite pasta bake, I loved this when I was vegetarian and still do today.

Serves 4

Ingredients:

1. Quarter of a cauliflower head broken into small florettes
2. 14 closed cup mushrooms
3. 1 tin of value chopped tomatoes
4. 1 red or yellow sweet pepper cut into strips
5. 6-8 runner beans, or french beans, cut into strips 
6. 1 large carrot, grated or finely chopped
7. 1 onion, sliced
8. 2 cloves of garlic, crushed
9. 1 pack of large pasta tubes
10. 2 tbsp butter or margarine
11. 2 heaped tbsp plain flour
12. 1 pint of semi skimmed milk
13. A handful of grated strong cheddar cheese
14. S&P
15. 2 tbsp sunflower oil
16. Optional:  1 small chilli deseeded and chopped finely, or a quarter tsp of chilli powder, spinach (added just prior to going into the oven)

Method:

Firstly preheat your oven to 190C or equivalent, then heat your oil in a heavy frying pan.  Fry the onions without colouring for about 5 minutes then add the cauliflower, carrots, beans and pepper and let them fry for a further 5 minutes.  Next put the garlic and mushrooms in and then add the tomatoes and S&P to taste.  Let it cook until slowly simmering and when the cauliflower florettes are cooked but still firm set aside.

Next make a bechamel sauce by melting the butter over a low heat in a deep saucepan, then add the flour and combine to make a paste then add milk.  Warm through until it reaches simmering point and adjust with more milk if too thick, it should have the consistency of double cream.

Bring another large pan of water up to boiling point and add a teaspoon of salt then put the pasta in and cook for about 6 minutes only.  Drain the pasta and pour into a deep roasting tin.

Pour the cooked vegetables into the tin with the pasta and stir to combine, then add the white sauce and stir this in to create an pale creamy tomato sauce, make sure the pasta is well coated.  Sprinkle the cheese over and put into the oven for around 20-30 minutes.  Check after 20 minutes and if the pasta is cooked through and the cheese has browned and is bubbly it's ready.  Serve with a green salad.