Veggie pasta bake recipe for 6 - 8 people, takes only 45 mins; recipe has courgette, olive oil, butter, onion, garlic clove, courgette, orzo, white wine, vegetable stock, parmesan and white bread.
Courgette & orzo bake
Course: Veggie pasta bake
Servings
6 - 8
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves, chopped
- Parmesan: 85g parmesan (or vegetarian alternative), grated
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, chopped
- Vegetable Stock: 1l /1 and 3 quarter pints vegetable stock
- Courgette: 200g baby courgettes, halved
- Orzo: 500g bag orzo
- White Bread: 1 slice white bread, whizzed to crumbs
- Butter: 25g butter
- White Wine: small glass white wine, if you have it
Directions
- Heat oven to 240C/220C fan/gas 9. Toss the baby courgettes with half the oil in a roasting tin and roast for 10 mins, until the courgettes are starting to colour.
- Reduce oven to 180C/160C fan/gas 4. Heat the remaining oil and butter in your largest frying pan and soften the onions and garlic gently. Add the grated courgettes, and turn up the heat. Cook until softened. Stir in the orzo and wine, if using, for a minute, then turn off the heat and stir in the stock, most of the Parmesan and some seasoning.
- Transfer to a baking dish and arrange the baby courgettes on top. Bake for 15 mins, take out of the oven and scatter with breadcrumbs and the remaining Parmesan and bake for 10 mins more. Eat immediately.
