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Risoni Vegetable Bake

1-2 courgettes, sliced diagonally 125g baby tomatoes

200g butternut, cut into small cubes 500ml risoni pasta

500ml vegetable stock

125ml white wine salt and pepper

125ml frozen peas

125ml chopped sundried tomatoes 125g chilli coriander pesto 60ml grated Parmesan cheese

In a pot, combine the courgettes, tomatoes, butternut, pasta, stock and wine.

Bring to the boil. Turn down the heat and simmer, stirring frequently for 15 minutes until the butternut is soft and most of the liquid has been absorbed.

Remove from the heat and season to taste.

Stir in the peas, sundried tomatoes and pesto. Transfer the mixture to an oven-proof baking dish. Sprinkle with Parmesan and bake in a pre-heated oven at 180ºC for 15 minutes until the cheese has melted.

Remove and serve immediately. Serves 4-6

Recipes

en-za

2022-08-10T07:00:00.0000000Z

2022-08-10T07:00:00.0000000Z

https://thepostza.pressreader.com/article/281848647375251

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