Pinwheel Pasta Bake - cooking recipe

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

Preparation

Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
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.
Preheat the oven to 200C (400F and Gas Mark 6).
Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Serve with warm, crusty bread.