Foodie Friday: Cheesy Pasta Bake

pastabake(Serves 4)

Ingredients:
450g butternut squash, peeled, deseeded and cut into large chunks
300g dried fusillini, or other short pasta shapes
2 red onions, roughly chopped
2 red peppers, deseeded and cut into bite-size pieces
2 garlic cloves, thinly sliced
Frylight
120g parmesan, grated
Salt and freshly ground black pepper
A salad of lettuce, cucumber and celery dressed with lemon juice, to serve

For the cheese sauce:
3 eggs, lightly beaten
200g low-fat natural cottage cheese
150g fat-free Greek yogurt
200ml vegetable stock, at room temperature
1 tsp English mustard powder

Method:
1. Preheat your oven to gas 7. Put the squash and onions in a large roasting tin, then scatter over the garlic, spray with Frylight and season. Toss then bake for 15 minutes.
2. Add the leeks and peppers to the tin and toss again. Roast for 20 minutes, or until all the vegetables are tender and beginning to brown.
3. Meanwhile, cook the pasta according to the packet instructions and drain well. In a large bowl, mix all the sauce ingredients with 75g of the parmesan. Stir in the cooked vegetables and pasta and transfer to a medium-size ovenproof dish. Sprinkle over the remaining parmesan and bake for 10-15 minutes, or until golden. Serve with the salad.

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