Vegetarian Pasta Bake With Halloumi Recipe

Ingredients 300g conchiglie pasta 200g frozen broad beans 125g mascarpone 85g pack watercress 1 lemon, zested 2 x 140g packs chargrilled artichokes, thinly sliced 175g halloumi, cubed 1 large red chilli, sliced (optional)

Warm the oven up to 200°C (gas 6) or 180°C (fan). Put salt in a big pot and bring it to a boil. Then add the pasta. 

Stir the pasta often for 10 minutes, or until it's almost done cooking. After you add the broad beans, cook for two more minutes or until the pasta is fully cooked. 

Don't drain. Add the mascarpone and mix it in to make a smooth sauce. Take the sauce off the heat.

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To decorate, set aside a few watercress leaves. Roughly chop the rest of the watercress and add it to the pasta with most of the lemon zest. 

Put half of the pasta mix into a baking dish. Put the artichokes slices on top of the pasta, and then cover with the rest of the pasta. 

Put the cheese cubes on top of the dish. Put it in the oven and bake for 25 to 30 minutes, or until the halloumi is slightly browned and the sauce starts to bubble.