Bridget's Vegetable Pasta Bake

Submitted by Missy Wombat

"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."

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 4

ingredients

• tomatoes
• 29.58 ml red pesto sauce, approx
• rosemary
• salt and pepper
• pasta (any large shape or shells)
• 2 clove garlic
• 1 onion
• 2 chilies
• galangal
• 14.79 ml butter
• pumpkin
• eggplant (we have the long skinny Lebanese/Asian sort)
• basil, fresh
• red capsicum
• tofu, cut into cubes
• kangkong, shredded (or other dark green leafy vegetable)
• 14.79 ml olive oil
• 14.79 ml soy sauce
• feta
• mozzarella cheese

directions

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