Pinwheel Pasta Bake

I add more parsley than the recipe calls for, cause I prefer it.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 675  g  pinwheel pasta
• 1  dash olive oil
• 30  ml  sunflower oil
• 1  garlic clove, crushed
• 225  g mushrooms, quartered
• 100  g courgettes, chopped
• 3  tablespoons  chopped fresh parsley
• 150  ml  vegetable stock
• 175  g  grated cheddar cheese

Directions

1. Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
2. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
3. Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
4. Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
5. Preheat the oven to 200C (400F and Gas Mark 6).
6. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
7. Serve with warm, crusty bread.