Roasted vegetable and pasta bake

Preparation

1. Preheat the oven to 220°C.
2. Put the pumpkin and onions in a large roasting tin and scatter over the sliced garlic.
3. Drizzle with the oil and season with salt and pepper to taste.
4. Toss to coat the vegetables with the oil, then place the tin in the oven and roast for 15 minutes.
5. Remove the tin from the oven and add the leeks and asparagus.
6. Toss gently to mix with the other vegetables, then return to the oven.
7. Roast for a further 20 minutes, or until all the vegetables are tender and beginning to brown.
8. Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
9. While the pasta is cooking, make the sauce.
10. Measure 4 tablespoons of the cold milk into a jug, add the cornflour and stir to make a smooth paste.
11. Heat the remaining milk in a saucepan until almost boiling.
12. Stir the hot milk into the cornflour mixture, then return to the saucepan and heat gently, stirring, until the mixture boils and thickens.
13. Simmer for 2 minutes.
14. Remove the sauce from the heat and add about two–thirds of the cheese and the mustard.
15. Season with salt and pepper to taste.
16. Take the tin of roasted vegetables from the oven.
17. Drain the pasta well in a colander, then tip on top of the vegetables and stir to combine.
18. Stir in the sauce.
19. Sprinkle the remaining cheese evenly over the top.
20. Return to the oven and bake for 10–15 minutes, or until golden and bubbling.
21. Serve hot.