Ingredients
180gm haloumi
2 large courgettes
neck of a large butternut
1 medium aubergine
4 Tblsp reduced fat pesto mixed with 4 Tblsp water
Small bunch of fresh basil
240gm pasta screws
Method
Cook the pasta in lightly salted water.
Drain when al dente and keep warm.
Peel the aubergine and the butternut.
Cut them and the courgettes into fat juliennes.
Cut the haloumi into similarly sized sticks.
Spray a wok with non-stick cooking spray.
Dry fry the haloumi until it browns nicely.
Remove from the pan.
Lightly spray the wok again.
Tip in all the vegetable sticks. They will make a lovely squeaky noise.
Keep stirring and turning the vegetables over.
Add a splash of water to stop them catching.
When they stop ‘talking’ to you, the vegetables are cooked.
Stir the pesto and water through the vegetables.
Add the pasta.
Toss to combine well.
Serve the pasta and vegetables topped with the haloumi, and
garnished with basil leaves.
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