Gluten Free Vegetable Macaroni bake

Posted 2015-09-27 by Kate Mate ⇒ follow

This dish is somethjng simple and easy to make and any coeliac will be able to enjoy it. Even my non coeliac friends like this dish. Ready in under half an hour and goes well with my Egg Salad

Pasta bake served with my Egg Salad

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 6 servings

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

Method

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.