Pasta and Red Cabbage Bake (V)

This recipe from my friend, Sophie, is too good not to share...

Serves 4

8oz (240g) pasta tubes/macaroni
2oz (60g) butter

1 onion, chopped

2 cloves of garlic, crushed

1tbsp chopped fresh thyme or 1 heaped tsp dried

1lb (450g) red cabbage, chopped

3oz (90g) sultanas

2oz (60g) toasted pine nuts

6oz (180g) grated cheddar cheese 

1.  Preheat the oven to Gas Mark 6/200°C/400°F.

2.  Cook the pasta in boiling water until al dente. Drain and set aside.

3.  Melt the butter in a large frying pan and sauté the onion, garlic and thyme for about 3 minutes until softened. 

4.  Add the chopped red cabbage, sultanas and pine nuts. Season to taste. Cover and cook for 10 minutes or until the cabbage has softened.

5.  Stir in the pasta then transfer the mixture to a shallow ovenproof dish. 

6.  Top with the grated cheese and bake for 20 minutes until golden.