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Vegetable Gratin
- RECIPE MAKES: 2 portions
- PREP TIME: 15 Minutes
- COOK TIME: 15 Minutes
Method
Step 1
Preheat the grill to medium.
Step 2
In a small bowl mix together well all the ingredients for the gratin topping and set aside.
Step 3
In a saucepan cook the Penne in salted boiling water for 6 minutes, drain and set aside.
Step 4
Meanwhile, in a large frying pan heat the oil before adding the garlic, onions, courgette/zucchini and mushrooms. Sauté the vegetables for 4–5 minutes until soft.
Step 5
Mix in the pasta, pasta sauce, cheese and water, bring to the boil, mixing well to combine.
Step 6
Transfer the pasta and sauce into a small ovenproof dish, sprinkle with the gratin topping.
Step 7
Place under the grill on the middle shelf until golden brown.
Ingredients
- 100g Mevalia Penne
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ small red onion, diced
- 1 medium courgette/zucchini, diced
- 100g mushrooms, sliced
- 40g low protein cheese, grated
- 180g tomato pasta sauce
- 30ml water
- INGREDIENTS FOR THE GRATIN TOPPING:
- 20g breadcrumbs*
- 10g melted butter
- 10g low protein cheese, grated
- ¼ tsp garlic granules
- 1 tbsp chopped parsley
- salt & pepper
Table
