Ingredients: (approximate amounts)

1 bag pasta (approx. 300 gm or 12 oz) - fettuccini broken in 3-4" strands is good
1 - 2 tsp oil or butter
3/4 cup broccoli chopped small
1/2 cup green peas
3/4 cup spinach chopped small
Or approx. 2 cups of green vegetables
3 - 4 Tbsp butter
1 1/2 tsp black mustard seeds
1/2 tsp salt (optional)
1/2 - 1 tsp black pepper
Dash of cayenne pepper
2 cloves garlic, minced
3 Tbsp flour (preferably whole wheat)
1/4 cup fresh green herbs (use whatever you want to, parsley, cilantro, dill, basil etc or a mixture)
1 1/2 cups milk (cow, rice, soy, whatever!)
1/2 - 1 cup cheese
1 egg

Method:

Bring a large pot of water to a boil. Add pasta and cook according to directions on package or until al dente. Drain and toss with a little oil to prevent sticking in an oven proof glass pan or casserole dish.

Meanwhile, preheat the oven to 357° F and chop vegetables. In a saucepan over medium heat melt butter then add salt, pepper, cayenne and black mustard seeds. Let simmer for a minute or so then add flour and garlic. Let simmer again for a minute or less, then slowly add milk, whisking to make sure there are no lumps. Also at this time you can add the broccoli or any vegetables that need a little cooking. Turn down heat and simmer gently until sauce thickens. Add to pasta and toss.

Add the rest of the vegetables, the fresh herbs, the peas and spinach or any quick cooking vegetables, and most of the cheese to the pasta and stir well. In a seperate bowl, beat the egg with a fork then pour evenly over the pasta, and quickly stir. Sprinkle the rest of the cheese over the surface, then bake in the oven for 25 - 30 minutes. If you want to you can broil it for a couple of minutes if the cheese on the top isn't crispy enough for your liking.

Serves 3-4