Ingredients
1 dash olive oil
30 ml sunflower oil
1 garlic clove, crushed
225 g mushrooms, quartered
100 g courgettes, chopped
3 tablespoons chopped fresh parsley
150 ml vegetable stock
175 g grated cheddar cheese
675 g pinwheel pasta
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil. cook for about 10 minutes, stirring occasionally, until tender. drain and set aside. 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. 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. preheat the oven to 200c (400f and gas mark 6). transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes. serve with warm, crusty bread.