Sunday, May 8, 2016

Cheesey Veggie Pasta Bake

Serves 4
Vegetables, pasta, cheese and a light yet creamy sauce make a satisfying and healthy dinner
  1. 250g squash (about 1 small one)
  2. 1 red onion
  3. 1 garlic clove
  4. 2 large leeks
  5. 1 red pepper
  6. 1 yellow pepper
  7. 150g wholemeal pasta shells (or 200g if you like lots of pasta)
For the sauce
  1. 2 large eggs
  2. 200g 0% Total Greek yogurt
  3. 100ml veg stock
  4. 180g light cheddar
  1. Preheat the oven to 220C. Peel the squash and chop it into chunks. Cut the onion into wedges and put the squash and the onion in a large roasting tray
  2. Peel and finely dice the garlic. Scatter the garlic over the veggies with some salt and pepper. 

Roast for 15 minutes
  3. Whilst roasting, slice the leeks and the peppers. Then add the leeks and peppers to the tin, shake and roast for another 20 minutes
  4. Meanwhile, cook the pasta in salted boiling water and drain
  5. Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar. You'll get a thick sauce. When the veggies are all roasted and delicious looking mix the sauce, pasta and veggies together in an ovenproof dish.

Sprinkle over the remaining cheese bake for 10-15 minutes until the cheese is melted
  6. Leave to cool slightly and serve

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