Ingredients (serves 3-4):
- 1 large or 2 small courgettes – sliced
- 1 red pepper – sliced
- 1-2 onions – sliced
- 6-8 mushrooms – roughly chopped
- 2 cloves of garlic – finely sliced
- 1 teaspoon of chilli flakes
- 1 tin of chopped tomatoes
- 1 vegetable stock cube
- 1 teaspoon of dried basil
- 1 teaspoon of dried parsley
- Some grated cheese to top
- Salt and pepper to taste
- Enough pasta to feed how many people you’re cooking for
Pre-heat the oven to around 180 degrees C. Bring a pan of water to the boil and start cooking the pasta.
Heat some oil in a pan and fry off the onion and garlic for a couple of minutes. Next, add the courgette and pepper and stir for a further minute or so. Add the tinned tomatoes, mushrooms, stock cube, basil and parsley. Bring to a gentle simmer and leave for 5-10 minutes, stirring occasionally. Season to taste and then pour in the cooked and drained pasta and mix together. Transfer the mixture to an oven dish, cover with grated cheese and cook in the oven for 20-30 minutes or until the top is just browned off, but not burnt.
Serve up straight away with some garlic bread and/or salad. Enjoy!
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