I have been itching to get this recipe up here for a week or so now, but you know how life gets in the way of things sometimes! We have had a huge influx of ‘stuff’ – I am not sure what has happened at times, but none-the-less the days disappear & I am left wondering how it got to be 9.00pm & I am only just sitting down! Not that I am complaining, nothing worse than me alone with my thoughts & too much time on my hands – always dangerous!
Anyhoo … I have been tweaking this recipe for a while now & just wasn’t quite happy with it … until now!
“But it’s a pasta bake,” … I hear you say … “nothing hard or all that special about those!”. Indeed, I agree … you see, my history with pasta bakes is a rocky one, where I shunned them for a lack of taste, mushy texture & too many pre-preparations for a disappointing outcome.
The thing is, my partner J is a big fan of the pasta bake, so I needed to find something we could all tuck in to & enjoy! I do make a mean lasagne, that I love, but I wanted something lighter, less meaty, more fragrant & rich with texture & flavour, not drowning in creamy sauce or saturated with artery clogging amounts of heavy cheeses.
Luckily for me our little home garden has been generous of late, giving us a colourful array of tasty treasures – pumpkins, carrots, tear drop tomatoes, parsley & oregano. Lining them all up I was struck with inspiration & set about finding just the right combination to bring together these wonderful colours & flavours into a warming, hearty autumn feast for the eyes & the taste buds.