Ingredients
Scale
- 400g risoni
- 100g grated cheese
Sauce
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 10g oil
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 20g baby spinach leaves
- 1 red capsicum, roughly chopped
- 1/2 medium sized sweet potato, peeled and roughly chopped
- 400g tinned diced tomatoes
- 2 tablespoon worstershire sauce, see note
- 1/2 cup of water with 1 teaspoon vegetable stock concentrate or stock cube added to it
- Pepper to taste
Instructions
- Preheat oven to 180 degrees.
- Cook pasta according to packet instructions.
- Place onion and garlic into bowl.
- Blitz on speed 7 for 5 seconds.
- Add oil and cook at 100 degrees, speed 2 for 4 minutes.
- Add remaining vegetables.
- Blitz on speed 7 for 4 seconds. Blitz longer if you would like finer vegetables. The choice is yours.
- Add tomatoes, sauce and stock.
- Cook at 100 degrees, speed 3 for 12 minutes.
- Drain pasta once cooked, add to the veggie sauce and mix on reverse, speed 3 to combine.
- Pour into a oven proof dish and sprinkle grated cheese over the top.
- Bake until cheese is golden. Approximately 20 minutes.
- Serve with salad and garlic bread.
Notes
- Use a anchovy free Worcestershire sauce if you want this to remain a vegetarian dish.
- Prep Time: 5
- Cook Time: 40
Nutrition
- Serving Size: 4