There are times when only good stodgy comfort food will do (I have a lot of them!), but that doesn’t mean that you can’t have lots of interesting flavours and textures too. This recipe is perfect for these cold Winter evenings when getting full is the main priority!
500g dried pasta (I used fusilli)
5 tbs olive oil
2 large sweet potatoes, peeled and roughly diced
1 large onion, peeled and finely chopped
1 red pepper, deseeded and finely chopped
1 courgette, sliced
200g fresh spinach, washed and roughly chopped
2 x 400g tins of good quality chopped tomatoes
2 tsp dried oregano
Small handful of fresh basil
Salt and pepper to taste
2 tsp soy sauce
50g grated mature cheddar (optional if vegan)
1. Preheat the oven to 200C.
2. Place the diced sweet potato cubes on a large baking tray, drizzle with 2 tbs olive oil, season and place in the oven to roast for 25 minutes.
3. Meanwhile, in a wok or large frying pan, heat the remaining oil on a low-medium heat and add the onion, pepper and courgette. Saute gently for 10 minutes.
4. Add the pasta to a large saucepan of salted boiling water and par-boil for 5 minutes. Rinse and drain.
5. To a large casserole dish (I ended up using two!), mix together the roasted sweet potato, sautéed vegetable, pasta, chopped tomatoes, spinach and herbs, season and mix together well. Top with the grated cheese if using and sprinkle with soy sauce.
6. Return the casserole dish to the oven and bake for 20 minutes until the cheese is brown.
7. Serve immediately with bread or a fresh salad.