Vegetarian information

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Shelby
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Vegetarian Pasta Bake (With Halloumi)

Serves
4
Preparation Time
5 mins
Cooking Time
45 mins
Calories Per Serving
722
Category
Lunch, Main, Vegetarian, Healthy

Ingredients

300g conchiglie pasta
200g frozen broad beans
125g mascarpone
85g pack watercress
1 lemon, zested
2 x 140g packs chargrilled artichokes, thinly sliced
175g halloumi, cubed
1 large red chilli, sliced (optional)

VegPastaBake.jpg

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Bring a large pan of salted water to the boil and add the pasta. Cook, stirring frequently, for 10 mins or until the pasta is almost tender. Add the broad beans and cook for a further 2 mins until the pasta is fully cooked through. Do not drain. Stir in the mascarpone to make a creamy sauce, then remove from the heat.
  2. Reserve a few sprigs of watercress to garnish, then roughly chop the remainder and add to the pasta with most of the lemon zest, stirring to mix. Season to taste.
  3. Add half the pasta mixture to a baking dish. Layer the sliced artichokes over the pasta, then cover with the rest of the pasta. Press the halloumi cubes into the top. Bake for 25-30 mins until the halloumi is lightly browned and the sauce is bubbling.
  4. Garnish with the chilli and the reserved watercress and lemon zest before serving.
Note: Any leftovers can be stored in the fridge, covered, for up to 3 days. Reheat until piping hot.