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LOCATION: Recipes >> Vegetarian >> Vegetables Mac 01

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VEGETABLES AND MACARONI

1 cup dry macaroni
2 medium potatoes
1 large onion
4 Tbsp olive oil
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
2 tsps ground cumin
125gms (1/4 lb) pumpkin
2 zucchini
2 sticks celery (optional)
1 carrot
125gms (1/4 lb) broccoli
1 cup shredded cabbage
3 large cloves garlic
1/2 cup Parmesan cheese
1 cup sour cream or yoghurt
salt and pepper to taste
1/2 cup grated cheddar cheese
paprika

Boil macaroni 8-10 mins. Drain and rinse, set aside.

Preheat over to 400 deg F or 200 deg C. Whilst macaroni is cooking
thinly slice potatoes then cut into bite-sized pieces. Slice onion
into rings. Heat oil and cook onions, potatoes with oregano, basil
and cumin over a moderate heat. Thinly slice pumpkin and add to
the pan, cut the zucchini, celery and carrot into rounds and the
broccoli into florets and add these too. Stir the shredded cabbage
into the vegetables and allow to cook for a few minutes while you
prepare the other ingredients. Add a Tbsp or two of water.

Crush the garlic, and mix it and the grated Parmesan cheese into
the sour cream or yoghurt. Season with pepper. Remove the vegetables
from the heat and gently mix in the macaroni then the yoghurt/sour
cream mixture and pour into a large shallow baking dish. Top with
grated cheddar cheese and sprinkle lightly with paprika. Pop into
the over for 15 - 20 minutes. Serve very hot.

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