Had some veggies in the fridge that needed using up, so this was an obvious dinner choice.
Ingredients (serves 2)
1 small onion
2 cloves garlic, peeled
1 courgette
1 yellow pepper
8 mushrooms
150g penne pasta
Tin chopped tomatoes
Herbs - thyme, oregano, basil, black pepper
1 tbsp ketchup
Slosh of worcester sauce
50ml natural yogurt
Olive oil
Cheddar cheese
1 small onion
2 cloves garlic, peeled
1 courgette
1 yellow pepper
8 mushrooms
150g penne pasta
Tin chopped tomatoes
Herbs - thyme, oregano, basil, black pepper
1 tbsp ketchup
Slosh of worcester sauce
50ml natural yogurt
Olive oil
Cheddar cheese
* heat oven to 200C
* cut the veggies into chunks, drizzle with oil in a roasting tin, and bake for 20 - 30 minutes
* Cook the pasta according to pack instructions
* tip the tomatoes into a pan, add ketchup, Worcester sauce and herbs to taste. Simmer for 10 minutes then stir in the yogurt
* mix the drained pasta, tomato sauce and veg in an ovenproof dish and top with as much cheese as you fancy
* bake for 20 minutes, until the cheese is melted and bubbly, then serve
* cut the veggies into chunks, drizzle with oil in a roasting tin, and bake for 20 - 30 minutes
* Cook the pasta according to pack instructions
* tip the tomatoes into a pan, add ketchup, Worcester sauce and herbs to taste. Simmer for 10 minutes then stir in the yogurt
* mix the drained pasta, tomato sauce and veg in an ovenproof dish and top with as much cheese as you fancy
* bake for 20 minutes, until the cheese is melted and bubbly, then serve
If I had a bottle of red wine open, I would add a splash to the tomato sauce. Works well with tuna or bacon added.
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