Vegetable pasta bake. I particularly loved the crunch of the pasta tubes and the intensity of flavour from the roasted vegetable.
VEGETABLE PASTA BAKE
Ingredients for 2 or 3 portions:
150g raw pasta
40g mascarpone cheese
40g cheddar cheese (or whatever you fancy)
200g courgette cut into bite size pieces
2 peppers cut into bite size pieces
2 red onions quartered
garlic
basil
salt & pepper
good handful of spinach if you have any
I might use some mushrooms next time too.
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Chop the peppers and onions into bite size pieces and coat with a teaspoon of olive oil
Place in a hot oven at around 180ºC for around 20 minutes.
Remove from oven, add the chopped courgette and place back in the oven for 5 minutes.
Meanwhile cook the dried pasta for around 7 minutes, drain then coat with the mascarpone cheese, basil, garlic, salt and pepper.
Add the pasta to the roasted vegetables (adding in some raw spinach at this stage if using).
Stir in half the cheese, and top with the rest of the cheese.
Place back in the oven until brown/crispy - I gave mine another 30 minutes.
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As I've not made this before, I wasn't sure about quantities, but the whole dish came to around 1000 calories. It will divide into 3 medium portions - but if you're really hungry, then divide by two!
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