300g of spiral or penne pasta (a wholegrain, wholemeal or high fibre pasta recommended)
1 tablespoon of olive oil
2 cloves of garlic, peel and chopped (or 2 tablespoons of minced garlic)
1 large (or 2 small) brown onions, chopped
2 large carrots, peeled and grated
1 zucchini, grated
1 cup of pumpkin grated
4 Peppercorn's Extra Lean Italian Style Sausages, chopped
2 tablespoons 'no added salt' tomato paste
1 can (420g) 'no added salt' diced tomatoes
1/2 cup water
3/4 cup 'reduced fat' tasty cheese
Over a low/medium heat the oil in a large frying pan, add garlic and onion and allow to begin cooking. After about 2 minutes add chopped sausage pieces and cook until browned (about 5 minutes). Add carrots, pumpkin, zucchini and water. Stir lightly and allow to simmer until vegetables begin to soften. Mix though tomato paste and tin tomatoes, simmering for a further 5 minutes.
Remove from heat and mix through drained pasta. Place the mix into a large oven dish and sprinkle cheese over the top. Bake in a pre-heated oven at 180 degrees until cheese has browned lightly.
This recipe made enough to fill 1 large lasagne dish plus 6 muffin sized - perfect for the lunchbox