Vegetable Packed Pasta

I had a whole load of vegetables in the fridge. Cauliflower, broccoli, carrots, mushrooms, courgette and red onion. So I decided to make a pasta dish with them.

I steamed the cauliflower, broccoli and carrots.

I fried the onion, mushrooms and courgette in a little olive oil.

When the vegetables were ready, I stirred them into a pot of just-cooked lumache pasta (little shells).

My sauce was simple, 2 tbsp red pesto and 1 tbsp olive oil.

I gave this a good mix and then seasoned with salt and pepper to taste.

I topped the bowls of pasta with some baby plum tomato halves and then finished with freshly grated Parmesan.







I have enough vegetables left to make a pasta bake tomorrow night, which will work out fine, as I have a late night at work! I think I will make a cheese sauce to stir through the pasta, then cover it with grated cheddar (a really strong mature cheddar) and pop the dish in the oven, until the cheese is all melted and starting to brown.

Aren't the crispy bits around the side of a baked dish just the best?