Cheesy vegetable pasta bake - River friendly

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Simply add your vegetables (I used tomatoes, mushrooms, courgette, carrot, pepper and an onion) to a large ovenproof dish. Drizzle over olive oil and some black pepper and mixed herbs, as much/little as you like. Before adding garlic and 150mls of vegetable stock. Cook for 45 minutes at 180c until your veggies are soft and blitz until smooth. I added around 250g pasta (cooked) and topped with grated cheddar and mozzarella cheese before cooking for 20 minutes until cheese has melted.

Step 2

Add a can of chopped tomatoes if wanted