1 1/2 lb dried rotelle (pinwheels)
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese
Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998