Cheesey Veggie Pasta Bake
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...