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Goats Cheese Tray Bake

This recipe is often never the same because I tend to use whatever is is the fridge and needs using up. Although this recipe is for 4, it could feed 6 with a side salad

2 red pepper, cut into chunks

400g mushrooms, cut into thick slices

1 red onion, sliced

2 sticks of celery

2 garlic cloves, thinly sliced

1 tsp thyme leaves

1/2 tsp chilli flake

2 tbsp olive oil

300g fusilli pasta

2 x 400g tins of chopped tomatoes

4 tbsp pesto (shop bought is fine)

150g goat’s cheese log, sliced

Preheat the oven to 200c fan. Add the peppers, mushrooms, celery and onion to a roasting tin. Sprinkle with thyme and chilli, season with salt and pepper and then drizzle with olive oil. Mix everything with your hands to make sure all the veg are evening coated anyplace in the oven for 20 minutes.

Meanwhile, bring a pan of salted water to the boil and cook the fusilli for 10 minutes. Remove from the heat and drain into a colander.

Add the fusilli and chopped tomatoes tot he pan and season again. Dot the top with pesto and then arrange the goat’s cheese. Return to the oven for a further 20 minutes.

goats cheese tray bake

Goat's cheese and vegetable tray bake

Jules
Quick, healthy and very tasty mid-week meal for the whole family
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Servings 4 people
Calories 539 kcal

Ingredients
  

  • 2 red peppers roughly chopped
  • 400 grams mushrooms thickly sliced
  • 1 red onion sliced
  • 2 sticks celery chopped
  • 2 cloves garlic thinly slices
  • 2 tsp thyme leaves
  • 1/2 tsp chilli flakes
  • 2 tbsp olive oil
  • 300 g fusilli pasta
  • 2 400g tinned tomatoes
  • 4 tbsp pesto
  • 150 g goats cheese log sliced

Instructions
 

  • Preheat the oven to 200C fan.
  • Add the peppers, mushrooms, celery and onion to a roasting tin. Sprinkle with thyme and chilli, season, salt and pepper then drizzle with olive oil.
  • Mix everything with your hands to make sure all the veg are evenly coated and place the tray in the oven for 20 minutes.
    tray bake preparation
  • Meanwhile, bring a pan of salted water to the boil and cook the fusilli for 10 minutes (or as per pack instructions).
  • When cooked to your liking, remove from the heat and drain into a colander.
  • Add the fusilli and chopped tomatoes to the pan and season again.
  • Dot the top with pesto and then arrange the goat's cheese.
  • Return to the oven to bake for a further 20 minutes.

Nutrition

Calories: 539kcalCarbohydrates: 68gProtein: 21gFat: 21gSaturated Fat: 7gCholesterol: 16mgSodium: 289mgPotassium: 730mgFiber: 6gSugar: 9gVitamin A: 2701IUVitamin C: 83mgCalcium: 113mgIron: 3mg
Tried this recipe?Let us know how it was!

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