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Baked butternut macaroni
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500g cherry tomatoes
350g pack diced butternut & sweet potato
1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
750ml fresh chicken or vegetable stock
350g essential macaroni
1 cinnamon stick, broken in half
1 tsp cumin seeds
1 orange, juice
50g essential Greek Light Salad Cheese, crumbled
2 tbsp roughly chopped flat leaf parsley
1. Preheat the oven to 200˚C, gas mark 6. Put the cherry tomatoes, butternut and sweet potato in a large roasting tin. Drizzle over the olive oil and bake for 15 minutes.
2. Scatter over the red onion and garlic and return to the oven for 5 minutes. Meanwhile, heat the stock in a saucepan or microwave until steaming hot.
3. Remove the roasting tin from the oven and stir in the macaroni, cinnamon, cumin, orange juice and hot stock. Return to the oven and bake for a further 20-25 minutes until the pasta is cooked and all the liquid has been absorbed.
4. Scatter with the cheese and parsley and serve.
This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue
Typical values per serving:
This recipe was first published in August 2019.