Ingredients

The following ingredients have 4 Servings
  • 1 cup carrots (washed and sliced into ¼-inch slices)
  • 1 cup broccoli (washed and broken/cut into small florets)
  • 1 cup cauliflower (washed and broken/cut into small florets)
  • 1 cup leeks (washed, trimmed and sliced into rounds)
  • 1 cup potato (peeled and chopped into bite sized chunks)
  • 4 cloves garlic (minced)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon rosemary (chopped)
  • 1 teaspoon thyme (chopped)
  • 1 teaspoon oregano (chopped)
  • Kosher salt and freshly cracked black pepper
  • 1 cup pasta (I used fusilli)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cup whole milk
  • 1 cup white extra-sharp cheddar cheese (divided, grated)
  • 1 cup Gruyère cheese (divided, grated)

Instruction

  • Preheat oven to 425 degrees F
  • Whisk together the oil and herbs together is a small bowl.
  • Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
  • Arrange the coated vegetables into a single layer onto the baking sheet.
  • Roast in the preheated oven, until browning and the carrots and potatoes begin to soften and become fork tender, about for 15 to 20 minutes.
  • Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.