Mediterranean Vegetable Pasta Bake
Boil a pot of water and cook 400g of Whole Wheat Penne according to the packet instructions.
Heat the Olive Oil over a medium heat in a pot, then add the Onion, Celery, Courgette/Zucchini, and Bell Pepper and sauté for around 3 minutes (until the onion becomes translucent). Add the Garlic and sauté for another 30 seconds.
Add the chopped Tomatoes and Mixed Herbs, season with a pinch of Sea Salt & Black Pepper and cook for 2 minutes. Then add the Vegetable Stock, bring to the boil, reduce the heat and simmer uncovered for 8 minutes.
Preheat your grill to the highest setting, then drain the penne and mix it into the pasta sauce, transfer to an oven proof dish and sprinkle the Cheddar on top.
Put the dish under the grill for a few minutes until the cheese turns golden brown, then serve. (if you have no access to a grill, it still tastes great without this step!)
*If you are gluten intolerant, simply swap the whole wheat penne for a gluten-free variety. Always check packaging on stock too, as some brands contain wheat flour.
*Make this recipe vegan by simply swapping the cheddar for a non-dairy alternative or leaving it out completely. Also note that some brands of vegetable stock contain ingredients derived from animals, so always be sure to check packaging on stock and stock pots/cubes.
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