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Veggie pasta bake
Fruit and vegetables
1 medium-large
red onion
, cut into thin wedges
1 medium-large
sweet potato
, peeled and cut into 2cm/¾in chunks
1 large yellow
pepper
, seeds removed and cut into 2.5cm/1in chunks
1 large red
pepper
, seeds removed and cut into 2.5cm/1in chunks
1 medium
courgette
, trimmed, cut in half lengthways and thickly sliced
2–3 large
garlic
cloves, crushed
8–10 large
basil
leaves, finely shredded, plus extra to serve
mixed
salad leaves
, to serve
Tins, packets and jars
300g/10½oz dried
pasta
shapes, such as rigatoni or penne
500g/1lb 2oz
passata
Cooking ingredients
3 tbsp extra virgin
olive oil
1½ tsp dried
oregano
2 tbsp
pine nuts
(optional)
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
125g/4½oz mature
cheddar
, coarsely grated
Back to recipe
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