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Chantenay carrot and tomato pasta bake

28 October 2019 By Chantenay

Serves: 4
Preparation time: 15 minutes
Cook time: 50 minutes

Chantenay carrot and tomato pasta bake

You’ll need:

  • 1tbsp, olive oil
  • 1 onion diced
  • 500g Chantenay carrots, quartered
  • 1 celery stalk, diced
  • 2 garlic cloves, finely sliced
  • 2 tbsp balsamic vinegar
  • 2 x 400g tins of chopped tomatoes
  • 300g penne pasta
  • 100g mature cheddar, grated
  • 100g red Leicester, grated

What to do:

In a large pan heat the oil over a medium heat. Fry the onion, Chantenay carrots and celery for 5 mins, or until softened.

Add in the garlic and cook for a further 2-3 mins. Turn the heat up and add in the balsamic vinegar.

Add the tinned tomatoes and 350ml of water and simmer for 20 mins. Meanwhile, bring a pan of water to the boil and cook the penne.

Preheat the oven to 200 degrees.

Stir the drained pasta into the sauce and season well. Transfer everything into a large baking tin. Top with cheese and bake in the oven for 15 mins, or until golden and sauce is bubbling.

Filed Under: Mains Tagged With: Chantenay carrots, Dinner, lunch, pasta, recipe

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