Spicy vegetable pasta bake

Pasta bakes are my go-to dinner because they are so simple to make but they taste so good and you can cram so much into them. I made this after a long day riding my bike and it refuelled me perfectly, (after seconds of course).

The cost of this meal (for 3 large portions) was: £3.20. This is so good as it comes to about £1 per portion.

This served 3 large portions and took 30 minutes to make in total

INGREIDENTS:

2 mugs of Fusilli pasta

salt

1 clove of garlic, peeled and diced

1 red onion, peeled and sliced

1 large mushroom, chopped OR 1.5 mugs of chopped mushrooms

1 pepper, chopped

2 courgettes, sliced

1 red chilli, de-seeded and finely chopped

1 Tablespoon of mixed herbs

1 can of condensed tomato soup

2 mugs of cheddar cheese, grated

STEP BY STEP-

1) Cook the pasta in boiling salty water for 10 minutes.

2) Meanwhile, heat the garlic and onions in a large frying pan for 2-3 minutes

3) Then add the mushroom, pepper, courgettes, chilli and mixed herbs. Fry for another 2-3 minutes

4) Then add the condensed tomato soup, bring to the boil and simmer for 3-4 minutes. By this time the pasta should be cooked.

5) Drain the pasta then put it back in the saucepan. Add the vegetable mixture and stir it in

6) Put this into a casserole or lasagne dish. Cover the top with grated cheese. Put in the oven for 20 minutes (190 degrees fan oven)

NUTRITIONAL INFORMATION:

Per serving:

Calories carbohydrates protein fats

355 54g 12g 9g