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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