creamy vegetable pasta

Creamy vegetable pasta

125g of corn pasta ( i roughly measured 1/2 of a 250g bag)
1/4 pumpkin
1 carrot
1 sweet potato
5 tablespoons of plain flour
5 table spoons of nuttelex
1 1/2 of rice milk
1 teaspoon of garlic

Cook your pasta in a pot while you cut your vegetables. make sure they are all roughly even size and place in a separate pot to cook.

Make your white sauce next by melting your nuttelex in a pan add your garlic then take it off the heat and slowly whisk in your flour 1 tablespoon at a time once it is all combine into a thick paste return it to the heat and cook for a few minutes to cook off the flour taste. then take off the heat again and slowly add your rice milk while whisking. return to the heat and stir until you have a thick glossy white sauce.

Take your vegetables out of the pot when they are cooked and drain and you can either blend in a blender like i did till smooth or you can use a potato masher and mash them the add the vegetable mix to the drained cooked pasta and then add the white sauce mix and combine all together.

Variations:
If making this for the whole family you could add lots of different vegetables those vegetables were all i had.

your could make this into a bake by adding cheese onto for the dairy eaters.

You can use any type of pasta i just had that in the cupboard.