Pinwheel Pasta Bake – a delicious recipe with pasta, olive oil, sunflower oil, garlic, mushrooms, courgettes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
2
Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
3
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
4
Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
5
Preheat the oven to 200C (400F and Gas Mark 6).
6
Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
7
Serve with warm, crusty bread.
1123
kcal
Calories
47
g
Fat
138
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 675 g pinwheel pasta, 1 dash olive oil, 30 ml sunflower oil, 1 garlic clove, crushed, and more.
Yes, Pinwheel Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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