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    You are in: Home / Australian / Bridget's Vegetable Pasta Bake Recipe
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    Bridget's Vegetable Pasta Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Missy Wombat's Note:

    My friend Bridget came up with this when I told her what was available one day when I didn't really feel like cooking the same old meals. Well worth the effort. The amounts are not listed - just use what you can find and spare and adjust the amounts accordingly.

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    Units: US | Metric


    1. 1
      Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste.
    2. 2
      Prepare pasta, cooking it until it is al dente.
    3. 3
      Set aside when done.
    4. 4
      Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat).
    5. 5
      Grate a small knob of galangal and lightly fry in the butter.
    6. 6
      Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant.
    7. 7
      Slice the capsicum into long thin pieces.
    8. 8
      Cube the tofu if it isn't already, and shred kangkong.
    9. 9
      WOK- add oil and soy sauce.
    10. 10
      Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high).
    11. 11
      Add capsicum (about 3mins on high).
    12. 12
      When done, throw in kangkong and toss till almost soft.
    13. 13
      Add tofu, continue tossing for a further minute.
    14. 14
      Grate Feta and some mozzarella.
    15. 15
      In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc.
    16. 16
      Continue in this pattern (like a lasagna).
    17. 17
      Sprinkle the top with mozzarella and parmasan.
    18. 18
      To decorate, thinly slice tomato and garnish on top.
    19. 19
      Bake in a mod oven[350F/180C] till cheese is golden on top.

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    Nutritional Facts for Bridget's Vegetable Pasta Bake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 80.7
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 2.3 g
    Cholesterol 7.6 mg
    Sodium 274.5 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.7 g
    Sugars 2.4 g
    Protein 1.3 g

    The following items or measurements are not included:

    red pesto sauce

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