Back to recipes
My Mini Moussaka
- RECIPE MAKES: 4 Portions
- PREP TIME: 20 Minutes
- COOK TIME: 30 Minutes
Method
Step 1
Preheat oven to 200°C/fan 180°C/gas mark 6.
Step 2
Cook pasta according to packet instructions and drain.
Step 3
Steam aubergine until soft.
Step 4
Meanwhile heat oil then add onions, garlic, pepper, mushrooms and tomato purée, cover with a lid and cook on a low heat for 10 minutes.
Step 5
Cut the cooked aubergine into 2cm pieces and add to the vegetables along with chopped tomatoes, oregano, basil, water and cooked pasta. Cook for a further 2 minutes.
Step 6
Divide the mix between 4 small oven-proof dishes (10cm x 10cm) and sprinkle with Violife.
Step 7
Bake for 10-12 minutes.
This recipe is freezable!
Refer to labels for allergens and other product information.
Ingredients
- 50g Low protein anellini
- 100g Aubergine, sliced
- 2 tsp Oil
- 50g Onions, finely chopped
- ¼ Garlic clove, crushed
- 50g Red pepper, de-seeded & finely chopped
- 50g Mushrooms, sliced
- 1 tsp Tomato purée
- 100g Tomatoes, chopped
- 1 tsp Oregano, dried
- 1 tsp Basil, dried
- 50ml Water
- 50g Violife For Pizza mozzarella flavour, grated
Table
SEE THE FULL PKU RANGE
PKU explore™
PKU squeezie™
PKU cooler®
PKU express®
PKU express™ plus
PKU air®
PKU sphere ®
PKU sphere® liquid
ProZero™
Vitabite™
Mini Crackers
Mevalia Pane Casereccio
Mevalia Ciabattine
Mevalia Pan Carre
Mevalia Bread Mix
Mevalia Penne
Mevalia Fusilli
Mevalia Spaghetti
Mevalia Cookies
Mevalia Frollini
Mevalia Fruit Bars
Mevalia Chocotino
Mevalia Ditali
Mevalia Rice