Wednesday, 6 April 2016

Vegetable Pasta Bake

My flat mate, whom I often cook for has become a vegetarian and is nagging me to become one again. I was a vegetarian for 12 years but gave it up due to health issues. As a “veggie” I use to do a lot of dishes, but this is one of my favourite and one of the easiest veggie dishes. Although this time I did add some chilli to give it an extra dimension, but if you don’t like your food spicy, then you can just leave out.

You can actually use any vegetables; the list below are ones I used on the last occasion I made this meal.  I like my vegetable to be firm and have a bite, but if you like them to be softer then cook in the sauce for an extra 10 minutes.

I am also using Wholewheat pasta as it’s a healthier option, but you can use white pasta. You can also use fusilli instead of penne pasta.

  • ·        1tbl olive oil
  • ·        1 large onion, sliced
  • ·        2 cloves of garlic, finely chopped
  • ·        1 chilli, seeds included (optional)
  • ·        1 large carrot, diced
  • ·        1 green pepper (bell), diced
  • ·        1 celery, diced
  • ·        1 large courgette, diced
  • ·        4 closed cap mushrooms, cut in quarters
  • ·        4 broccoli florets (cut into smaller pieces)
  • ·        1 400g tin tomates
  • ·        1tsb mixed herbs
  • ·        Half a vegetable stock cube
  • ·        225g Wholewheat penne pasta
  • ·        75g grated cheese
  • ·        Salt and pepper to season
  • ·        Serves 3-4


Heat up the oven until 180c/350f/Gas 4

Add the olive oil to a pan and gently heat. Add the sliced onion and cook for 4 – 5 minutes, ensuring they don’t burn

Add the garlic and chilli (if you decide to use) and stir into the onions and cook for another 2 minutes. Again ensuring that they don’t burn

Then add the harder vegetables, diced carrots, peppers and celery, stir into the onions and garlic mixture and cook for 4-5 minutes.

Add the courgette, mushrooms and broccoli florets stirring into the other vegetables.

After a couple of minutes add the tinned tomatoes, herbs and crumble in the vegetable stock. Bring to a gentle boil and leave for 10 minutes. Season to taste.

Whilst the vegetables are cooking, boil the pasta until al dente.


When the pasta is cooked, place into a casserole dish and stir in the vegetables mixture. Sprinkle the grated cheese onto the top and place in the oven for 10-15 minutes, until the cheese has melted.

1 comment:

Petra said...

Looks great :)