Veggie pasta bake

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Veggie pasta bake – serves 6 small portions or 4 large portions (230 calories or 345 calories per portion)

IMG_0907This is a really easy and versatile one pot dish to make.  If you don’t like or don’t have any halloumi then consider grated low fat cheddar (200g has the same 600 calories as 225 g of halloumi).  Using wholemeal pasta not only adds a nutty taste but also the higher fibre content  makes the dish more substantial so you will feel fuller for longer.  You can add whatever vegetable you have to hand like sweetcorn, mushrooms, broccoli etc. Any left overs can be frozen or kept in the fridge for up to 3 days

I hope you enjoy it and remember to please share your comments and photos

150g each of leeks and courgette, 1 Red pepper (200 g), ½ – 1 red IMG_0901chilli,  2 garlic cloves, 1 tsp olive oil, ½ can drained and rinsed chickpeas, 1 tin of chopped tomatoes and ½ a tin of water, Light choices  Halloumi (225 grams),  280g cooked wholemeal pasta shapes (85g uncooked), large pinch of black pepper, small handful of chopped parsley

Pre heat the oven gas 4, 150oC

IMG_0903Warm the oil in a frying pan and add the chopped leeks and courgettes.  Cook for a few minutes add the red pepper, chilli and garlic.  Cook for another 2 minutes.  Pour in the tinned tomatoes, water and drained chickpeas.  Turn up heat  to thicken the sauce.  After 5 minutes add the cooked pasta, ground black pepper and chopped parsley

Mix thoroughly and tip in to an IMG_0905oven proof dish.  Add the sliced halloumi and bake in the oven for15 minutes or until the cheese is slightly browned

Non-fast day additions

Salad per person, 30 calories – 50g little gem lettuce, 1 tomato, 50g cucumber, 1 tsp lemon juice

100g steamed broccoli – 28 calories

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