CHEESY VEGGIE PASTA BAKE

Serves 4

Syn Free, if using the cheese as HEX's

250g BNS (about 1 small one)

1 red onion, cut into thin wedges

1 clove of garlic, crushed

2 large leeks, thoroughly washed

1 red pepper, deseeded

1 yellow pepper

150g wholemeal pasta (or 200g, if you like a lot)

FOR THE SAUCE

2 large eggs

200g 0% Greek yoghurt

100ml vegetable stock

160g reduced-fat mature Cheddar, grated

Pre-heat the oven to 220C/Gas 7.

Peel the squash and chop it into chunks.

Put the squash and the onion wedges into a large roasting tin.

Scatter the garlic over the veggies and season to taste, with salt and pepper. Spray well with Fry-light. Roast for 15 minutes.

Whilst roasting, slice the leeks and peppers.

Add the leeks and peppers to the baking tin, shake, re-spray and roast for another 20 minutes.

Meanwhile, cook the pasta in lightly salted water, according to pack instructions and drain thoroughly.

Mix the eggs with the Greek yoghurt, the stock and 90g of the cheese. You'll get a thick sauce.

When the veggies are all roasted, mix the sauce, pasta and veggies together in an oven-proof dish.

Sprinkle over the remaining cheese and bake for 10-15 minutes or until the cheese has melted.

Lovely with a crisp salad.

This recipe is by Amy Jones, with a few tweaks.