Creamy pasta bake
March 4th 2008 23:36
Ingredients:
½ packet spaghetti
½ zucchini, sliced
1 red capsicum, sliced
5 asparagus spears, sliced
4 large fresh button mushroom, sliced
Fresh spinach leaves, sliced
Seasoning:
Olive oil
2 pieces garlic, diced
1 large tomato, diced
2 teaspoons dried basil leaves
1 tablespoon vegetable stock powder
1 tablespoon light sour cream
Salt and pepper to taste
Topping:
Greek fetta cheese
Spring onions
1. Place spaghetti in a large pot of boiling water. Add some olive oil and the vegetable stock to the pot. Allow to boil 10-12 mins or until al dente.
2. While the pasta is boiling, start preparing the vegetables.
3. Place olive oil in a pot. Add the garlic and onion and allow to brown slightly.
4. Add all the vegetables except the spinach leaves and fry for 5 mins.
5. Next, add the spinach leaves and tomato. Add ½ cup water and cover, allowing to simmer for about 5-7 mins.
6. The spaghetti should be ready by now. Strain and add to the vegetables in the pot.
7. Stir through the sour cream and add some olive oil, basil leaves, salt and pepper.
8. Transfer to an oven proof dish.
9. Top with fetta cheese and bake for 10 mins in a hot oven at 150C.
10. Serve topped with spring onions with a side of salad.
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