Home > Pasta > Courgette and Mushroom Pasta Bake

Courgette and Mushroom Pasta Bake

This recipe consists of some roasted courgettes, pan fried mushrooms and penne pasta covered with an arrabbiata sauce and baked in the oven.

Ingredients

  • 2 courgettes
  • 6-8 mushrooms
  • 25g Comté or Parmesan
  • 150g penne pasta
  • 1 small onion
  • 3-4 cloves of garlic
  • 6 vine tomatoes (a can of chopped tomatoes will suffice)
  • 1/4 tsp pimento powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • A pinch of cayenne

Method

Top and tail the courgettes, cut lengthwise into quarters and then half the quarters. Put in a bowl and season with salt and pepper, then coat with olive oil (2-3 tbsp). Place with their skin side down on a preheated baking tray and roast in the oven at 225c for 20 mins or until the edges are browned.

Place the tomatoes in a pan of boiling water for 3-4 mins until their skin splits to ease peeling. Rinse and drain in cold water to cool them and set aside.

Finely chop the onion and crush the garlic, then fry for 4-5 mins at medium-high heat in 3-4 tbsp of olive oil. Peel the skin from the tomatoes and chop roughly. Add to the pan and stir in the pimento, basil, oregano and cayenne. Let the sauce reduce for about 15-20 mins adding small amounts of water as needed.

Put the penne in a pan of salted boiling water and cook for ~5mins until it just starts to soften and drain. While the pasta is cooking, chop the mushrooms into quarters lengthwise and place in a lightly oiled (1 tsp of olive oil) frying pan over a high heat and fry them tossing regularly until they start to sweat and brown nicely.

In a pre-heated oven dish layer the pasta first, sprinkle with the cheese, then add the courgettes followed by the mushrooms and pour the sauce over the top. Place the dish in the oven and bake gently for 40 mins at 150c.

Serves 2-3 portions and goes lovely with garlic bread.

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