Pesto Veggie Pasta Bake

A COMFORTING MEAL

One of my favourite easy and comforting meals - pesto veggie pasta bake! It's quick to make, packed full of delicious veggies and is the perfect balance of creamy and the beautiful flavour of pesto! I use this meal as a bulk prep dish so I have 3 meals for 2 people ready just like that, but it is also perfect if you are a family or having people over for dinner! Don't have the veggie's listed below in the cupboard? Why not mix it up and use different ones!

If you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat !

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Serves: 6. Cooking time: 40 minutes

INGREDIENTS

• 500g whole-wheat fusilli pasta

• 1 onion (thinly diced)

• 2 cloves garlic (crushed

• 1 courgette (sliced into semi-circles)

• 1 broccoli (using fleurettes and chopped into bitesize pieces)

• 300g cherry tomatoes (halved)

• 1x 190g jar green pesto

• 300ml light crème fraiche

• Salt and pepper

• Cheddar cheese (grated and to sprinkle on top!)

METHOD

1. Preheat your oven at 200C.

2. Cook your pasta according to packet instructions. Once cooked, drain and set to the side.

3. Whilst your pasta is cooking, prepare your vegetables. Start by frying your onion and garlic together in olive oil for 3-4 minutes, until onion is translucent. Next add your courgette and lightly fry for a further 3-4 minutes. Following this, set frying pan to the side. (Note: Don't worry if courgette isn't fully cooked - it will cook further in the oven)

4. In a large bowl, place your onion, garlic, courgette, broccoli and cherry tomatoes and combine well. Next add the light crème fraiche, pesto and salt and pepper and combine well. Finally add in your cooked pasta and combine well.

5. Transfer your pasta into your oven bake dish and sprinkle with cheddar cheese.

6. Cook your pasta bake for 15-20 minutes (or until cheese starts to brown). Remove from the oven and serve immediately.

Happy Cooking!

Ruth xxx