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Pinwheel Pasta Bake
A homely dish that is perfect for a family supper. This is a good recipe for the freezer. When thawed, reheat, covered, in a medium-hot oven.
Ingredients
675g/1½lb dried rotelle (pinwheels)
Dash of olive oil
30ml/2tbsp sunflower oil
1 clove of garlic, crushed
225g/8oz mushrooms, quartered
100g/4oz courgettes, chopped
3tbsp chopped fresh parsley
150ml/¼pt vegetable stock
175g/6oz grated mature Cheddar cheese
Details
Serves: 6
Method
Bring a large saucepan of water to the boil and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
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.
Stir the chopped parsley and vegetable stock into the mushroom mixture and continue to cook, covered, for a further 10 minutes. Add the rotelle and stir in the grated cheese.
Preheat the oven to 200°C/400°F/Gas Mark 6. Transfer the pasta mixture to a deep casserole dish and bake for about 20 minutes. Serve with warm crusty bread.
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