This family favourite is good served as a vegetarian main course with a well dressed tossed salad.

1½ cups (375 ml) screw noodles
boiling water
1 small cauliflower, broken into florets (about 1½ cups)
1 small punnet broccoli sliced into florets (about 1½ cups)
2-3 T (30-45 ml) olive oil
1½ t (7,5 ml) Ina Paarman's Potato Spice
1½ t (7,5 ml) Green Onion Seasoning
½ t (2,5 ml) grated nutmeg
1 x 400 ml Ina Paarman's Creamy Cheese Pasta Sauce
1 egg
4 T (60 ml) grated cheddar cheese
4 T fresh breadcrumbs

Preheat the oven to 180°C.

Boil the noodles in the boiling water for 5 minutes. Add the cauliflower and broccoli florets. Continue boiling for another 3-4 minutes until the vegetables are just tender. Strain out the water and return pasta and vegetables to the saucepan. Toss with olive oil, seasonings and nutmeg. Dish into an ovenproof dish.

Mix the Creamy Cheese Pasta Sauce with the egg until well blended. Pour over the pasta. Mix the cheese and breadcrumbs and sprinkle over the top. Bake for about 35 minutes, until golden brown.