Roast veg pasta bake

hmmm… I’m not really a fan of pasta bake, would prefer it with just the veg & pasta – there’s no need for breadcrumbs or cheese!
Category
Vegetarian recipes
Serves
4 large adult portions
Prep time
15 mins
Cook time
50 mins

Ingredients

– Dried pasta shapes, such as penne, enough to serve 4
– Olive oil
– 2-3 cloves garlic, finely chopped
– 1 large red onion
– 1 small aubergine
– 1 sweet pepper, any colour
– Large handful button mushrooms
– Small punnet cherry tomatoes, washed
– Herbs; fresh (chopped), chilled or dried
– Seasoning
– Large chunk cheese; whatever you have, mozzarella is good but ordinary cheddar or similar is fine; grated
– 1-2 slices bread
– Small lump of VEGETARIAN parmesan, grated
– Fresh basil to serve

Handy Hint

Use whatever veg you have or like that lend themselves to roasting

Method

Preheat oven to 180C
– Chop onion, aubergine and pepper roughly into 2cm cubes
– Put all veg apart from tomatoes into roasting tin large enough for them to be in one layer
– Sprinkle with chopped garlic and herbs, season to taste
– Drizzle over olive oil and mix until all the veg are coated
– Put in oven and bake for 30-35 minutes until veg tender
– 15 minutes before end of cooking time, add cherry tomatoes and mix in, return to oven
– 10 minutes before end of cooking time, put pasta on to cook according to packet instructions
– Meanwhile, whizz the bread in a processor to breadcrumbs
– When the veg & the pasta is cooked, in a large casserole dish or similar mix them together along with the grated cheese
– Sprinkle breadcrumbs and parmesan over top
– Heat in oven for 15-20 minutes until top browned
– Sprinkle with basil before serving

If using leftover roasted veg, mix with cooked pasta and cheese, top with breadcrumbs and parmesan and cook for 30 minutes until heated through

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Vegetarian

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