For those about to embark on their first year of university and living away from home getting some basic cooking skills mastered is a good idea to ensure no one goes hungry or worse, relies on the lure of the takeaway!

Roasted Vegetable Pasta Bake

Roasted Vegetable Pasta Bake

Very Lazy are the cooking ingredients specialists' that are always ready when you are. Chopped garlic, chillies, ginger and much more to help you prepare delicious home-cooked meals quickly with less of the fuss. We've put together some delicious, easy and budget friendly recipes using Very Lazy's range of pre-prepared chopped ingredients, cutting out the hassle of chopping, as well as the washing up!

Quick, easy and made in one dish - a perfect student supper. Using this jar of caramelised onions gives a rich sticky sweet flavour and saves about 30 minutes cooking time! Serve with a green salad and lots of warm crusty bread.

Serves 4

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

  • 2 large courgettes, trimmed and cut into batons
  • 1 red pepper, deseeded and cut into strips
  • 1 tsp Very Lazy Garlic, drained
  • 2 tbsp olive oil 300g/10oz dried pasta shapes, e.g. Penne
  • 300g/10oz butternut squash, peeled, deseeded and cut into small chunks
  • ½ jar Very Lazy Caramelised Red Onions
  • 250ml half-fat crème fraiche 25g/1oz Parmesan cheese, finely grated
  • 125g/4oz Taleggio cheese or brie, diced or grated Cheddar

Method:

  1. Preheat the oven to 220°C/fan oven 200°C/Gas mark 7.
  2. Toss together the courgettes, red pepper, garlic and olive oil in a small roasting tin and roast for 15 minutes stirring occasionally until browned.
  3. Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the packet instructions - adding the butternut squash 7 minutes before the end of the cooking time. Drain.
  4. Stir the caramelised red onions, crème fraiche, pasta and butternut squash and Parmesan cheese into the roasted vegetables.
  5. Dot the top with the Taleggio, brie or Cheddar and pop back into the oven for 5 minutes until the cheese just starts to melt.

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