Recipe for fusilli veggie pasta bake with meatballs, served with roast tomatoes, courgettes & red onion wedges
2 courgettes – trim ends & cut into cubes (1cm)
200g cherry tomatoes – cut in half
1 red onion – cut into wedges (1cm)
300g fusilli pasta
500g steak mince
1 tbsp mixed herbs
2 cloves garlic – peel, grate finely & chop
6 tbsp basil pesto
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.
Roast veggies: Place the courgettes, cherry tomatoes and red onion wedges on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper then mix and arrange in a single layer. Roast for 20 minutes until golden and cooked.
Fusilli pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.
Meatballs: Mix together the steak mince, mixed herbs and garlic, season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.
Serve by mixing the roast veggies and basil pesto through the pasta and top with the meatballs.
YOU MIGHT ALSO LIKE