Been meaning to post this blog for ages, and I am trying to avoid a WHOLE lot of course reading so here I find myself.
This isn't mines but it's identicle to what you should end up with
This is for vegetable pasta bake. I haven’t made it for a good year because my son Laurence doesn’t like cheese (it literally makes him boak). I’m missing making it and since I’m on a diet now I definately won’t get a chance, so I am hoping someone will make it and then tell me how delicious it was.
This is really fast because instead of fresh vegetables, I use bags of Birdseye frozen veg- just as good and none of the faffing about. 6 minutes in the micro for 2 bags while your pasta in boiling. BAMN!I recommend you use a lasagne dish, or baking dish like in the picture.
- Penne Pasta (about enough to fill the baking dish after cooked)
- Creme Fraíche ( get a big tub I’d say)
- Birdseye Steamfresh bags (you can get different combo’s but I like the broccoli, corn and carrot- 4 per pack)
- Grated Mozzarella
- Grated Cheddar ( get ready grated to save you grating loads and loads and ending up with arms like Arnold Swarzenegger)
(if you like chicken in your veg pasta, get ready sliced chicken breasts, cut into strips and through it in when your are putting veg in etc)
Preheat your oven on Gas mark 7.
- Put your pasta on to cook and whack your frozen veg bags in the microwave two at a time, which should be about 6 minutes. Then do another two and they should be ready in time for your pasta boiling (12 mins in total)- I recommend you cook the veg 30 secs less than indicated because it will cook in the oven. Cut a small hole in the edge of the bag and drain the water and leave until you need it.
- Put a single layer of cooked pasta at the bottom of the baking dish.
- Spoon a generous layer of Creme Fraiche over the pasta.
- Put a layer of Veg over the pasta and Creme Fraiche. Add a little sprinkling of pepper over the veg.
- Cover the veg well with Mozzarella and a little cheddar
- Put another layer of pasta in the dish.
- Put another layer of Vegetables over that this time.
- Add a generous layer of Creme Fraiche over them ( it will start to melt as you do it)
- Add another little sprinkling of pepper
- Add another layer of Mozzarrella and a little cheddar
Continue this process until you have layered enough to almost fill the baking dish
Put a good layer of mozzarrella on the top but a lot more cheddar, you can also add some sliced tomatoes to the top if you like.
Bake in the top of the oven for 17-25 minutes depending on how the cheddar browns at the top of the dish.
Be careful as it might bubble over a little bacause of the creme fraiche.
Take it out and leave for a minute or two to settle.
Grate some nutmeg over the dish or onto your portion.
Its nice on its own or with salad or chips or both depending on how fat you are
Make it if you have a big household, a party and not a lot of time to faff about its perfect. No chopping, boiling (apart from pasta) grating etc etc. But also for a couple of people its perfect too. If you don’t like cheese its NOT perfect ok, NOT perfect for those who don’t like cheese.
You can keep it in the fridge for a day or two but don’t freeze it because of the Creme Fraiche…my advice, pap some in your lunchbox next day and micro it for a minute or so in the work.
It is TOTALLY delicious. It’s making me want to greet that I can’t eat it but there we are.
Let me know if any of you make it and tell me how it goes and send me pictures so I can greet with my water drinking and apple eating.
That picture again….?