• Brittany Aldridge

Healthy Veg Pasta Bake

Are you eating your recommended servings of vegetables everyday? This Healthy Veg Pasta Bake definitely counts ~ as it’s packed full of healthy vegetables baked in a rich tomatoey sauce. Then topped with ample handfuls of mozzarella and Parmesan. What’s not to like?!


INGREDIENTS

  • 1 medium onion, chopped

  • 1 celery stalk, chopped

  • 1 large carrot, chopped

  • 1 small broccoli, broken into florets

  • 4 tablespoons of extra virgin olive oil

  • 1 garlic clove, finely sliced

  • 1 teaspoon of salt, or to taste

  • freshly cracked black pepper, to taste

  • 2 cans of whole peeled tomatoes or passatta

  • 1/2 cup of water

  • 2 teaspoons chilli flakes

  • 2 teaspoons of dried oregano

  • 1 packet of penne (I used red lentil penne)

  • mozzarella cheese, about a handful

  • 1/2 cup Parmesan cheese

INSTRUCTIONS

  • Preheat the oven to 180 C fan forced or 200 C / 425 F.

  • In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, oregano, chilli flakes, onion, celery, carrot and garlic; and cook, stirring occasionally until vegetables are slightly soft, around 5 minutes.

  • Next, add the broccoli florets, tomatoes, salt and pepper, and 1/2 cup of water. Cover the pan with its lid and simmer on a low heat, stirring occasionally while you cook the pasta.

  • In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the oven.

  • Remove pasta from the water and using a slotted spoon add it to the large saucepan. Give everything a good stir until thoroughly incorporated. Sprinkle with mozzarella and Parmesan cheeses then place in the oven and bake for 15-20 minutes.

  • Serve pasta in bowls, seasoned with more pepper, or parmesan and garnished with some parsley or basil leaves. Please enjoy!

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