Roasted Vegetable and Pasta Bake
A fab vegetarian dish full of flavour!
- 1 Red Pepper
- 1 Courgette
- 1 Leek
- 1/4 plate Pasta
- 1 tin Tomatoes
- 1 tin Frozen Peas
- 60g Low Fat Mozzarella Cheese (optional)
Chop into wide strips, 1 red pepper, 1 courgette, 1 leek, ½ onion and chop handful of mushrooms and a clove of garlic.
Toss all the ingredients on to a baking tray season with salt and pepper and tbsp dried herbs of your choice.
Roast until tender. Cook 240g of pasta in a pan as per packet instructions.
In a large bowl toss the roasted vegetables, pasta and tin of tomatoes, some frozen peas, 60g low fat mozzarella cheese, mix well together.
Pour the pasta into a dish, top with 30g parmesan cheese.Bake until golden and serve with a crunchy salad.