1. Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil. 2. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside. 3. Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened. 4. Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese. 5. Preheat the oven to 200C (400F and Gas Mark 6). 6. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes. 7. Serve with warm, crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
