Vegetable Pasta Bake

Serves 3 - 4 people

• 1 over-full mug of dried pasta per person
• 4 large mushrooms quartered or rough chopped
• 1 large onion chopped
• 1 chopped pepper
• 1 chopped aubergine or sliced courgette
• 2 cloves of chopped /sliced garlic
• Tin of 400g plum tomatoes
• Pinch of mixed herbs
• Seasoning

Cook pasta in boiling water. When cooked, drain and place in an oven proof dish - at this point the cooked pasta must only half fill the dish to allow for the rest of the ingredients.

Fry in a little olive oil (or oven roast for 10-15 minutes) all the chopped vegetables and herbs in a little olive oil until soft.

Add the chopped tomato stir & cook for a few minutes to infuse the flavours.

Add a little pepper if it's necessary.

Pour the vegetables over the pasta and gently mix well.

If the pasta mix is a little stiff, loosen by adding a drop of stock or water and place in a moderate oven (180 C/Gas 4) for 15 to 20 mins and serve.

You can either serve this dish stiff, similar to a Lasagne or loose and saucy like a pasta Bolognese.

Optional Extras

For a tasty crunchy top, grate breadcrumbs and cheese and sprinkle over the top of the bake before you pop it in the oven. Feta, mozzarella or halloumi cheese all work well with this dish.

Use any fresh vegetables that your family particularly like - try leek, broccoli, cauliflower, butternut squash, courgette, spinach ... anything.

For non vegetarians, add a few fried rashers of bacon to the bake before it goes in the oven.