So, last week I really wanted to walk to Morrison’s and buy so much junk food I would struggle to carry it all home. Garry was out working, I’d had a crappy day at work and I was generally feeling a bit sorry for myself. Junk food, I thought, would fix it.
Instead I rummaged in the cupboards and threw a load of colourful vegetables together with some pasta. The results was a big bowl of comfort food, which did a lot more good for me than all the junk food. Lovely veggies in a rich, creamy sauce — which, by the way, will be making various appearances in recipes over the next few weeks, just in different guises.
They look even prettier when cooked.
Then mix those beautiful veggies with pa
Smother with sauce and put in an ovenproof dish.
Sprinkle over the remaining cheese and bake to melt it.
It will smell amazing – but try not to dive in headfirst, because it’ll also be really, really hot.
You can reheat this, but it tastes better fresh from the oven.
- 250g squash (about 1 small one)
- 1 red onion
- 1 garlic clove
- 2 large leeks
- 1 red pepper
- 1 yellow pepper
- 150g wholemeal pasta shells (or 200g if you like lots of pasta)
- 2 large eggs
- 200g 0% Total Greek yogurt
- 100ml veg stock
- 180g light cheddar
- Preheat the oven to 220C. Peel the squash and chop it into chunks. Cut the onion into wedges and put the squash and the onion in a large roasting tray
- Peel and finely dice the garlic. Scatter the garlic over the veggies with some salt and pepper. Roast for 15 minutes
- Whilst roasting, slice the leeks and the peppers. Then add the leeks and peppers to the tin, shake and roast for another 20 minutes
- Meanwhile, cook the pasta in salted boiling water and drain
- Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar. You'll get a thick sauce. When the veggies are all roasted and delicious looking mix the sauce, pasta and veggies together in an ovenproof dish. Sprinkle over the remaining cheese bake for 10-15 minutes until the cheese is melted
- Leave to cool slightly and serve