Veggie Explosion Pasta

Therefore you now have sorrow; but I will see you again and your heart will rejoice, and your joy no one will take from you. (John 16:22)

This was an incredibly delicious dinner, packed with vegetables.  It was a winner, ranking 10 out of 10.  We will absolutely be making this again.

1 box (1 lb.) tri-color rotini
½ bag of frozen broccoli (about 6 oz.)
¼ bag of frozen crinkle cut carrots (about 3 oz.)
1½ TB oil
2 TB flour
1 maggi (vegetable bouillon), crushed
2 c. organic (no sugar added) soy milk
1 TB lemon juice
1 tsp. garlic powder
salt
pepper

Extra Béchamel for Topping (1/2 recipe)
1 TB oil
1/2 maggi (vegetable bouillon)
1 TB flour
1 c. organic (no sugar added) soy milk
panko

Preheat oven to 350 degrees. Cook pasta according to package ingredients (add to boiling water, boil for 8-9 min.). Cook vegetables according to package (cover with water in saucepan and bring to boil, boil for 10 min., and strain).

Put oil in saucepan on high. Add flour and crushed maggi and stir until smooth (do not brown flour). Gradually add soy milk, stirring constantly to keep it smooth as it thickens. When it thickens, add garlic, salt, pepper, and lemon juice. Stir in cooked broccoli and carrots

Pour pasta and bechemel into deep pan (9x13 or 9-inch round). Mix thoroughly.

Make béchamel topping, as follows:
Put 1 TB oil in saucepan on high, and stir in 1 TB flour, 1/2 crushed maggi, and 1 cup soy milk until thick.

Pour béchamel over pasta and sprinkle liberally with panko.

Bake at 350 degrees for 30 min. If needed, put under broiler for 2 min. to brown panko.