Serves 4
Vegetables, pasta, cheese and a light yet creamy sauce make a satisfying and healthy dinner
ingredients
- 250g squash (about 1 small one)
- 1 red onion
- 1 garlic clove
- 2 large leeks
- 1 red pepper
- 1 yellow pepper
- 150g wholemeal pasta shells (or 200g if you like lots of pasta)
For the sauce
- 2 large eggs
- 200g 0% Total Greek yogurt
- 100ml veg stock
- 180g light cheddar
Instructions
- Preheat the oven to 220C. Peel the squash and chop it into chunks. Cut the onion into wedges and put the squash and the onion in a large roasting tray
- Peel and finely dice the garlic. Scatter the garlic over the veggies with some salt and pepper. Roast for 15 minutes
- Whilst roasting, slice the leeks and the peppers. Then add the leeks and peppers to the tin, shake and roast for another 20 minutes
- Meanwhile, cook the pasta in salted boiling water and drain
- Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar. You’ll get a thick sauce. When the veggies are all roasted and delicious looking mix the sauce, pasta and veggies together in an ovenproof dish. Sprinkle over the remaining cheese bake for 10-15 minutes until the cheese is melted
- Leave to cool slightly and serve
