Ingredients 2 medium carrots
1 large zucchini
2 cups of cauliflower florets
2 cups of broccoli florets
3 cups of gluten free macaroni
2 tablespoons of parsley chopped
4 cups of tomato pasta sauce
1 cup of grated tasty cheese
Preheat oven to 180 degrees celsius or 160 fan forced.
Peel carrots and cut into 1 cm pieces.
Cut zucchini into 1/2 cm pieces.
Place two saucepans on the stove top and fill each water, bring the water to the boil.
Add a steamer pot to one saucepan and add in the zucchini, carrot, cauliflower and broccoli.
In the second saucepan add the macaroni pasta and stir constantly for about one to two minutes to ensure that the pasta doesn't stick together.
Cook pasta per the packet instructions (about 8 minutes).
Cover vegetables with a lid and steam until vegetables are just cooked (about 6-8 minutes), or until they are as soft as you like. Remove from the heat.
Steamed vegetables for the pasta
Take the pasta off the heat and strain.
Tear off the parsley leaves and roughly chop.
Roughly chopped parsley
Add parsley to a large baking dish and and add some of the pasta sauce.
Add in pasta and vegetables, top with remaining pasta sauce and stir to combine all the ingredients.
Stir to combine. Pasta is looking good
Top with grated cheese and place into the oven for 15 minutes until heated through and the cheese has completely melted on top.