Courgette and Quorn Pesto Bake

Ingredients:

1 bunch of Basil

2 cloves of Garlic

180ml Extra Virgin Olive Oil

150g Grated Cheese

150g Red Onions

15ml Sunflower Oil

200g Chopped Tomatoes

100ml Water

500g Quorn Mince

4 Courgettes

300g Tri-colour Fusilli

Method:

1. Make pesto: Blend parmesan, olive oil, garlic and basil in a food processor. Set aside.
2. Slice the courgettes lengthways into thin strips
3. Saute diced onions in sunflower oil until soft.
4. Cook the pasta in boiling water.
5. Add chopped tomatoes and water and simmer
6. Add Quorn mince and cook through
7. In a greased oven proof dish layer the courgettes with the tomato mix and pasta. Final layer should be courgette mix.
8. Top with the pesto and bake for 30 minutes in a moderate oven.