Mediterranean Pasta bake!
April 21, 2020 at 10:55 am,
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Hi! This is officially the first post of my blog! Let's jump straight ahead and start off this venture with one of my go-to lunch recipes, inspired by Mediterranean flavours! It incorporates a variety of seasonal vegetables which are oven baked and flavoured with some herbs and extra virgin olive oil, as well as some delicious sun-dried pesto! This pasta bake is further enhanced with some cheesy goodness, with some mozzarella melted on the top!
The recipe is as follows:
Ingredients:
- 1/2 eggplant, finely sliced
- 2 button mushrooms
- 1 large carrot
- 1 bell pepper
- 2 tspn. garlic powder
- 2 tspn. oregano
- 2 tspn. rosmary
- 5 leaves of fresh basil, roughly chopped
- 2 tbspn. extra virgin olive oil
- salt and pepper
- 2 tspn. sundried tomato pesto
- 150g penne
- grana padano shavings
- grated mozzarella
Method:
Boil the pasta as directed on the packet. After chopping and seasoning the vegetables accordingly, add some olive oil and oven bake at 180 degrees celcius for approximately 20 minutes. Once the pasta and veggies are done, mix together in a pot, add the sundried tomato pesto and transfer into a dish. Top with desired amount of grana padano shavings and mozzarella. Place back in the oven until the mozzarella is melting on top. Serve, savour and enjoy this healthy Mediterranean dish!