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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I add more parsley than the recipe calls for, cause I prefer it. Ingredients:
675 g pinwheel pasta |
1 dash olive oil |
30 ml sunflower oil |
1 garlic clove, crushed |
225 g mushrooms, quartered |
100 g courgettes, chopped |
3 tablespoons chopped fresh parsley |
150 ml vegetable stock |
175 g grated cheddar cheese |
Directions:
1. Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
2. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
3. Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
4. Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
5. Preheat the oven to 200C (400F and Gas Mark 6).
6. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
7. Serve with warm, crusty bread.
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