Vegetarian pasta bake -Carbs, carbs, carbs!

olivesDue to breastfeeding I just keep on losing weight. At first it was nice especially when I hit my pre-pregnancy weight. Ever since I have been slightly worried how quickly kilos disappear. Being now 3kg under my pre-pregnancy weight and almost in the same shape as four and half years ago when I met my dear Aussie husband I thought I need to eat more..but how can I eat more ..I already have large portions and some treats in the evening if my sweet tooth tells me I can’ carbs carbs carbs..I started to add them and a lot! I am not very fond of pasta, potatoes or rice, I never have been, I feel like they are the boring filling on the plate if one is too lazy to prepare tasty vegetables and salad. Lately we have been eating those a lot anyway. Baked potatoes, pasta bakes, bread with dinner etc. I don’t know if it has had any impact yet but hopefully it does. I don’t want to start buying new trousers as I am sure I will gain those kilos back pretty soon when my daughter starts eating solids. Whilst doing all sort of different pasta dishes, one night I made a vegetarian pasta bake that I thought was really simple but very tasty. I thought I’d share that recipe with you. It is the oregano and olives that create the flavour and no meat is needed. Even my dear Aussie husband who demands meat for every meal was happy with this vegetarian bake! Like Jamie Oliver says dried oregano changes flavour drastically when cooking it in sauces. It is so true. When I discovered this, oregano became one of my most favourite herbal spices out of all!

half a bag (approx 250g) of fusilli pasta (korkkiruuvi pasta)

half a can of black pitted olives

1 can (400g) of crushed tomatoes

1 onion

1 garlic clove

half of pack of feta cheese (100-150g)

1tbs oregano

pinch of salt

1/2-1 tsp dark pepper

100-200g cheddar-mozzarella grated cheese mixture

1. Cook the pasta until soft.

2.Cook the diced onion and garlic in a frying pan until golden, add crushed tomatoes and olives. Let it simmer for a while. Add the spices and let it simmer. Oregano is the one that needs to get cooked so that it releases its real flavour!! So be patient! Taste and make sure you are happy with it. I don’t use much salt in cooking so if you feel like you need to add some salt do so.

3. Mix pasta with the sauce, mix feta cheese into the mixture and pour the bake mixture into a baking dish. Cover with cheddar-mozzarella cheese.

4. Let it cook in 200 celsius degrees 20-30min until golden brown.

Yum, enjoy!

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