Sage-roasted mushroom and rainbow chard pasta bake
An easy bright and colourful vegetarian pasta bake. Full of flavour and very hands off. Perfect for weekday dinners.
Each serving provides 521 kcal, 24g protein, 73g carbohydrates (of which 7g sugars), 14g fat (of which 7.5g saturates), 5g fibre and 3g salt.
Ingredients
- 400g/14oz chestnut mushrooms, halved
- 200g/7oz rainbow or swiss chard, roughly chopped
- 2 tsp olive oil
- 4 garlic cloves, whole and unpeeled
- ½ tsp chilli flakes
- 1 tsp sea salt flakes
- 20g/¾oz fresh sage leaves
- 300²µ/10½´Ç³ú pasta shapes, such as conchiglie
- 400g tin chopped tomatoes
- 200g/7oz feta cheese, crumbled
- 75g/2¾oz white or panko breadcrumbs
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes.
Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well.
Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot.
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