1 Euro Pasta Bake
The ingredients for this dish costed us €5.56 to serve 6 people so less than €1 per portion but don't be put off this is a super tasty healthy crowd pleasing dinner. The cashew cream add a lovely richness that compliments the charred roasted veg beautifully! This is a family favourite!
Takes 42 minutes
Serves 6
Ingredients
- 500 g wholemeal penne
- 400 g tin chopped tomatoes
- 1 courgette
- 2 red onions
- 1 red pepper
- 2 carrots
Simple Cashew Cream
- 100 g cashew nuts
- 400 ml water
- 1/2 tsp vinegar
- 1 garlic clove
Instructions
- Preheat oven to 190 degrees CFill and boil the kettle, soak the cashews so they are submerged and leave for 10 mins.
- Fill a large saucepan with water and a good pinch of salt and bring to a boil. Peel and slice the onions into long strips, slice the pepper, courgette and carrots into small bite sized pieces. Cut the top off the head of garlic. Divide the veg between 2 baking trays, mix with 2 tbsp of oil and pinch of salt and bake for 25 mins at 190 degrees C.
- Add the wholemeal pasta to the boiling water and cook as per the pack instructions.
- Once the pasta is cooking, make the cashew cream Drain and rinse the cashew nuts and add to a blender or food processor along with the rest of the creamy cashew ingredients and blend till super smooth.
- Drain and rinse the pasta and set aside.Remove the roasted veg from the oven. Take the garlic cloves out of the skin and add them all to the cashew cream along with the tin of chopped tomatoes and 1 tsp of salt and a pinch of black pepper and blend till smooth.
- Add the roasted veg to the cooked pasta along with the sauce and mix through well. Bake in the oven for a further 10 more mins
- Serve with some bread and salad for a delicious lunch, dinner or even breakfast!
Nutrition
Calories: 148kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 112mgPotassium: 553mgFiber: 4gSugar: 8gVitamin A: 4227IUVitamin C: 42mgCalcium: 54mgIron: 2mg