Summer Vegetable Pasta Bake

Ingredients

• 3 cups pasta spirals
• 1 Tbsp Chantal Organics Olive Oil
• 1 red onion
• 1 small aubergine or 1 large zucchini
• 1/2 head of broccoli
• 1 capsicum
• 1 handful of mushrooms
• 1 jar Chantal Organics Dairy Free Lasagne Sauce
• 3 cloves garlic, crushed
• 1 cup grated parmesan or dairy free cheese
• 2 large tomatoes, sliced

Instructions

1. 1

   Put a large pot of water on to boil for the pasta. When water is boiling, add pasta and cook as per packet instructions until pasta is cooked through. Drain and set aside

2. 2

   Preheat oven to 180ºC fan bake. Prep the onion, aubergine, broccoli, capsicum and mushrooms by washing and cutting into bite sized pieces.

3. 3

   Place all the vegetables (except the mushrooms) in a large oven proof dish, drizzle with oil and season with salt and pepper.

4. 4

   Roast vegetables in oven for 30 minutes, then add the mushrooms and cook for another 10 minutes.

5. 5

   Remove the roasting dish from the oven and add the cooked pasta, lasagne sauce and crushed garlic. Stir until well combined.

6. 6

   Arrange sliced tomatoes over the top, season with salt and pepper and sprinkle with grated cheese. Return the pasta bake to the oven for another 20 minutes, or until cheese is melted and golden.

7. 7

   Serve pasta bake warm with a fresh green side salad