Friday, January 29, 2010
GF WF Roasted vegetable macaroni
2 large courgettes, diced
1 large aubergine, diced
1 sweet potato, peeled and diced
1 large onion, roughly chopped
1 Tbls olive oil
400g small GF macaroni or other small GF pasta shapes
500g jar Dolmio original sauce for bolognese
1 ltr hot GF vegetable stock
Preheat the oven to gas mark 7 or 220°C.
Toss together the diced vegetables and olive oil and tip into a large baking dish.
Roast for 15 mins until softened and golden.
Lower the oven to gas mark 6 or 200°C.
Stir the GF pasta, sauce and GF stock into the dish.
Cover with foil and bake for 20 mins or so, until the GF pasta is tender.
Serve at the table directly from the baking dish.