Vegetable Pasta Bake

Chef: Mandy From: Italy Serves: 2
Time: 15 minutes Cooking: 30 minutes

Ingredients

• 400g pasta eg rigatoni, fusili, conchiglie, penne

• 1 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• Mixed vegetables eg 2 red peppers and 1 courgette chopped

• Small handful fresh herbs eg oregano, basil, thyme, chopped

• 2 x 400g tin of chopped tomatoes

• Small handful fresh herbs eg oregano, basil, thyme, chopped

• Large handful grated cheese – use dairy free cheese to make this a vegan dish

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This vegan potato and cauliflower curry is a delicious and healthy dinner that the whole family can enjoy. Perfect served with rice and a side of green veg.

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Method

1. Preheat the oven to 200°C/gas mark 7.

2. Heat 1 tbsp olive oil in a saucepan.

3. Add a chopped onion, reduce the heat to low and cover with a lid. Cook on a low heat for around 10 minutes until soft. Stir occasionally.

4. Add 2 cloves chopped garlic, stir and cook for a further minute.

5. Add your chopped mixed vegetables, stir and cover the pan with the lid again. Cook for 10-15 minutes until soft.

6. Pour in 2 tins of chopped tomatoes and your fresh herbs and bring to the boil. Turn off the heat.

7. Cook your pasta according to the packet instructions until it is al dente (still has some bite). Don’t overcook it as it will cook further in the oven.

8. Once the pasta is cooked, drain it and add to the sauce. Stir.

9. Transfer to an ovenproof dish and cover with grated cheese.

10. Bake in the oven for a further 10-15 minutes until the cheese is bubbling and turning golden brown.

    
    Serve with a side salad.