Recipe

Creamy Vegetable Bake Recipe


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Ingredients
  • 1 1/2 ts Dried oregano
  • 1/4 c Water
  • 200 g Shelled fresh or frozen broad beans
  • Freshly ground black pepper
  • 1 Onion or red onion; sliced
  • Shaved or grated parmesan cheese
  • 250 g MAGGI Rigatoni or Large Shells
  • 3/4 c Milk
  • 1 Yellow pepper; cut into strips
  • 4 Bacon rashers; cut into strips
  • 1 Garlic cloves; crushed
  • 1/4 c Water
  • 4 Courgettes; peeled into 'ribbons'
  • 1 tb Olive oil
  • 1 pk MAGGI Creamy Chicken with Sweetcorn Soup Mix

Directions
  • Step #1 To make courgette ribbons; trim the ends from the courgettes, then peel lengthwise with a floating blade peeler.
  • Step #2 Add the pasta to a large quantity of boiling salted water can cook for approximately 12 mins or until just tender.
  • Step #3 While the pasta is cooking, prepare the sauce.
  • Step #4 Heat the olive oil in a saucepan.
  • Step #5 Add the garlic, onion & bacon & cook for 2-3 mins.
  • Step #6 Add the broad beans & water.
  • Step #7 Cook over a moderate heat for 3-4 mins.
  • Step #8 Add the yellow pepper.
  • Step #9 mix the soup mix, oregano, milk & water.
  • Step #10 Add to the pan.
  • Step #11 Bring to the boil, stirring constantly, then simmer for 1-2 mins.
  • Step #12 Add the courgettes & cook for a further 1-2 mins or until the broad beans & courgettes are just tender.
  • Step #13 Stir every once in awhile.
  • Step #14 Spice up with black pepper.
  • Step #15 Drain the pasta & place this in a serving dish.
  • Step #16 Pour the sauce over the pasta & toss together.
  • Step #17 Serve as soon as possible topped with parmesan cheese.
  • Step #18 --.
  • Enjoy the Creamy Vegetable Bake recipe

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