For the bake
1 red and 1 yellow pepper
1 large red onion cut large
2 medium courgettes cut into 1 – 2 cm pieces
100 g mushrooms halved
1/2 aubergine, cubed into largish pieces
10 cherry tomatoes
3 – 4 tablespoons of oil
1 teaspoon fresh thyme leaves
Salt and pepper
Rub the oil over the vegetables in a roasting tin and season with salt and pepper, sprinkle over the thyme.
Bake at 19f C, 375 F, Gas 5 for 25 minutes
For the sauce:
500 ml passata
1/2 teaspoon oregano
2 crushed and chopped garlic cloves
1 tablespoons fresh parsley
Pop into a saucepan and simmer for 5 minutes.
Scrape the cooked vegetables into the sauce, and simmer for 10 minutes
Cook 350 – 400 g pasta in the normal way.
Drain and place in the pan and mix well
Place into a roasting tin
Combine 300 g creme fraiche with 150 g cheddar and spoon over the pasts / sauce
Grate 50 g Parmesan to cover the top and add some pieces of sundries tomato
Bake for about 20 minutes at 190 C, 375 F, Gas 5
Completely wonderful! You can use new potatoes instead of the pasta, or add some meat or fish – it’s up to you!