Vegetarian: Vegetables Mac 01 by Recipe Cottage

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	Vegetables Mac 01

		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.