Rotelle with mushrooms gratin
A nice meal that is filling but not heavy. Even better the 2nd day.
Serving Size: 4
Ingredients:
- 300 grams rotelle pasta (little wheels)
- 4 tbs. olive oil
- 2 cloves garlic, minced
- 100 grams mushrooms, cut in bite sized pieces
- 1 zucchini, cut in bite sized chunks
- 3 tbs. parsley, chopped
- 1 cup vegetable bouillon
- 1 tbs. Italian herbs
- cayenne pepper
- 100 grams soy cheese, grated
Directions:
- Cook the rotelle in salted water until al dente.
- Drain and set the pasta aside until needed.
- Heat the olive oil in a pan and saute the mushrooms, garlic and zucchini.
- Saute for 5 minutes, add the vegetable bouillon and parsley and further cook for 5 more minutes.
- Add the pasta and mix well.
- Put the mixture into an ovenproof baking dish.
- Add the soy cheese and mix well.
- Bake in a preheated oven at 350 for 15 minutes.