Veg­etable gratin

Friday - - Leisure -

Prep time: 30 mins 200g 1 tbsp 150ml 130g 200g 100g 100g 3 tbsp 1 tbsp Method 1. Blanch pasta, drain and set aside on a towel. 2. Pre­heat oven to 220°C. Heat oil in a fry­ing pan and sauté spinach and gar­lic to­gether un­til spinach has wilted com­pletely. Ad­just sea­son­ing. In a square oven­proof ce­ramic dish, layer half the tomato sauce, add a layer of pasta fol­lowed by spinach, mush­room, tofu, Parme­san and moz­zarella cheese (in that or­der). Re­peat lay­ers in same or­der then sprin­kle with basil and oregano. Cover with alu­minium foil and bake for 15 mins, or un­til tomato sauce starts to bub­ble. Re­move foil and bake uncovered so cheese caramelises a bit. Re­move from oven and serve driz­zled with ex­tra-vir­gin olive oil.





(serves 2)

Bak­ing time: 20 mins In­gre­di­ents 100g whole­wheat penne 1 tsp ex­tra-vir­gin olive oil, for driz­zling spinach, washed and chopped chopped gar­lic canned tomato sauce but­ton mush­rooms, chopped tofu, shred­ded Parme­san cheese, grated buf­falo moz­zarella cheese, shred­ded chopped basil dry oregano

plus ex­tra

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