Monday 23 December 2013

Mediterranean Pasta Bake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Mediterranean Pasta Bake. It's a recipe that I love because it has lots of different vegetables, and is really versatile because you can add any veg you want. The best part is that all the vegetables are blended to make a smooth pasta sauce - great for any fussy eaters! 

A Simple List of Ingredients:

1. Aubergine

2. Courgette
3. Carrot
4. Red Onion
5. Bell Peppers
6. Garlic
7. Vegetable Oil
8. Penne Pasta
9. Chopped Tomatoes Tin
10. Dried Basil
11. Salt and Black Pepper
12. Honey
13. Sweetcorn
14. Grated Cheddar Cheese

Bismillah, let's begin!

Take an aubergine, a courgette and a carrot.

Peel the aubergine and carrot. Slice them all. 

Then, take:
1 red onion
2 bell peppers
2 garlic cloves

Peel the onion and garlic, and slice. Slice the bell peppers.

Heat a few tablespoons of vegetable oil in a pan, and add the red onion.

Along with all of the other sliced vegetables.

Stir well.

Fry for a few minutes until softened. 

Then, add one tin of chopped tomatoes

One teaspoon of dried basil and salt and pepper, to taste

And, a squeeze of honey.

Stir well and then bring to the boil. Simmer for 20 minutes until all the vegetables are cooked.

While the sauce cooks, boil the pasta. I used two cups of wholewheat penne pasta but you could use any you like.

Cook according to packet instructions.

Once the sauce is done, remove from the heat.

Blend with a hand blender until smooth, then add the cooked pasta and one tin of sweetcorn, drained.

Mix well, and taste for seasoning.

Place into an oven dish.

Sprinkle on a handful of grated Cheddar cheese, and place into a hot oven until melted.

Allow to cool slightly, and then serve!

Mediterranean Pasta Bake
Adapted from Sorted Food
What You Need

·     1 Aubergine, peeled and chopped
·     1 Courgette, chopped
·     1 Carrot, chopped
·     1 Red Onion, peeled and sliced
·     2 Bell Pepper, sliced
·     2 Garlic Cloves, peeled and sliced
·     Few tablespoons Vegetable Oil
·     2 cups Penne Pasta
·     1 tin Chopped Tomatoes
·     1 teaspoon Dried Basil
·     Salt and Black Pepper, to taste
·     Squeeze of Honey
·     1 tin Sweetcorn
·     Handful Cheddar Cheese, grated

What To Do

1.   Heat the oil in a saucepan, and add all the onion, aubergine, courgette, carrot, bell peppers and garlic. Fry for a few minutes until slightly softened.

2.   Cook the pasta according to packet instructions.

3.   To the veg, add the chopped tomatoes, basil, honey, salt and black pepper. Simmer for 20 minutes until all the vegetables are cooked.

4.   Blend the vegetables until smooth, and add the sweetcorn and cooked pasta. Mix well, and place the mixture into an oven dish. Sprinkle on the cheese.

5.   Bake in a hot oven until golden brown and the cheese has all melted. Serve immediately!

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