Bridget's Vegetable Pasta Bake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My friend Bridget came up with this when I told her what was available one day when I didn't really feel like cooking the same old meals. Well worth the effort. The amounts are not listed - just use what you can find and spare and adjust the amounts accordingly. Ingredients:
tomato |
2 tablespoons red pesto sauce, approx |
rosemary |
salt and pepper |
pasta (any large shape or shells) |
2 cloves garlic |
1 onion |
2 chilies |
galangal |
1 tablespoon butter |
pumpkin |
eggplant (we have the long skinny lebanese/asian sort) |
basil, fresh |
red capsicum |
tofu, cut into cubes |
kangkong, shredded (or other dark green leafy vegetable) |
1 tablespoon olive oil |
1 tablespoon soy sauce |
feta |
mozzarella cheese |
Directions:
1. Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste.
2. Prepare pasta, cooking it until it is al dente.
3. Set aside when done.
4. Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat).
5. Grate a small knob of galangal and lightly fry in the butter.
6. Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant.
7. Slice the capsicum into long thin pieces.
8. Cube the tofu if it isn't already, and shred kangkong.
9. WOK- add oil and soy sauce.
10. Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high).
11. Add capsicum (about 3mins on high).
12. When done, throw in kangkong and toss till almost soft.
13. Add tofu, continue tossing for a further minute.
14. Grate Feta and some mozzarella.
15. In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc.
16. Continue in this pattern (like a lasagna).
17. Sprinkle the top with mozzarella and parmasan.
18. To decorate, thinly slice tomato and garnish on top.
19. Bake in a mod oven[350F/180C] till cheese is golden on top.
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