Pasta. I would have it for every meal and be perfectly okay with that. Covered with a simple tin of tuna or a fancy sauce, I’m not too fussy. I had a major love affair with ravioli in my early student years – I think it’s all I ate for the first 3 weeks I moved out. However, now it’s nearly always dried penne or fusilli, for conveniences sake.
BUT. After being carb free for 8 weeks before my holiday (torturous) – I realised how much I missed plain and simple fresh egg pasta, and fresh pesto.
Short of being inspired to make my own pasta shapes (nearly, but not quite enough), I popped to ASDA and found a bag of Cavatappi fresh pasta, which inspired me to make a delicious pasta bake with roasted veggies. I can’t take all the credit for this one, it was primarily my mum’s concoction that I happily wolfed down – but I can’t stop thinking about the difference the pasta shape made! It meant it went all crunchy with the cheesy layer on the top where it had been in a little too long – just made it even better – and the cheesy spirals went perfect with the roasted mushrooms and courgettes. Who’d have thought it!? Anyway, there is another bag in my fridge ready for some more cavatappi goodness.
1. Roast any veggies you want to include – we had mushrooms, courgettes and tomatoes. Throw the tomatoes in for the last 5 mins so they don’t lose their shape too much!!
2. Cook the pasta according to instructions on the packet (use fresh pasta if possible!).
3. Mix it all together and stir through some spinach and grated cheese. We used mozzarella and smoked cheddar.
4. Put it into a baking dish and sprinkle some more cheese on top! We had parmesan and some more smoked cheddar on top!
5. Bake for 10mins or so, just until the cheese melts and it all goes delicious and gooey.