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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This easy one-tray pasta bake is packed full of veges and fibre and has a vegan option.
1 Preheat oven to 180°C. In a large 26 x 34 x 7cm heavy baking dish, combine eggplant, onion, capsicum and courgette. Spray with olive oil and season with cracked black pepper. Bake uncovered for 20 minutes. Add tomatoes and bake for 15 more minutes.
2 Meanwhile, in a large pan of boiling water cook gnocchi following packet directions, or until they float to the surface. Remove with a slotted spoon. Add gnocchi to baking dish. Scatter over combined breadcrumbs and parmesan. Spray with olive oil, bake for 10 more minutes, or until golden and crunchy.
3 In a small food processor, place avocado, nutmeg, garlic, pine nuts and lime zest. Add 1 tablespoon lime juice and up to 4-5 tablespoons water. Process until smooth and creamy. Season with cracked black pepper and salt.
4 Serve roasted vegetable and potato gnocchi bake topped with avocado whip.
Make it gluten free: Use gluten-free breadcrumbs and check gnocchi and nutmeg are gluten free.
Make it vegan: Use Angelfood Parmesan. Check gnocchi and breadcrumbs are vegan.
You could add some fresh oregano or basil to the veges before roasting if you like.
Calories 536 cal
Kilojoules 2240 kJ
Total fat 25 g
Saturated fat 5 g
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