Lightly Spiced Veggie Pasta Bake
Lightly Spiced Veggie Pasta Bake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, lightly spiced veggie pasta bake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Lightly Spiced Veggie Pasta Bake is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Lightly Spiced Veggie Pasta Bake is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook lightly spiced veggie pasta bake using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lightly Spiced Veggie Pasta Bake:
  1. Get 1 red onion, finely chopped
  2. Make ready 150 g button mushrooms sliced
  3. Prepare 3 cloves garlic finely sliced
  4. Get 3 small carrots sliced
  5. Prepare 1 pepper sliced
  6. Take 150 g sprouting broccoli each stem sliced to three pieces
  7. Get 1 courgette sliced
  8. Get 1 small tin broad beans drained
  9. Get 1 small tin sweetcorn drained
  10. Prepare 50 g vine tomatoes cut into quarters
  11. Take 2 tins chopped tomatoes
  12. Get 300 g fresh pasta, penne or rigatoni
  13. Take 3 tsp olive oil
  14. Make ready 100 g cheddar cheese grated
  15. Get 100 g mozzarella sliced or grated
  16. Make ready 50 g Parmesan finely grated
  17. Prepare 50 g Moroccan breadcrumbs
  18. Get 1 tsp oregano
  19. Make ready 1 tsp chilli flakes
  20. Prepare Salt and pepper

Bring a large pot of salted water to a boil, and then cook the pasta. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot. In a large pot of boiling salted water, cook pasta until very al dente; drain.

Steps to make Lightly Spiced Veggie Pasta Bake:
  1. Preheat oven to 200 (180 fan)
  2. Pour olive oil in large pan over medium heat, and add onions cooking for 2 mins, then add mushrooms and garlic. After five mins add carrots, pepper and vine tomatoes.
  3. Add tinned tomatoes plus water of one can to the pan, then add broccoli, courgette, broad beans and sweetcorn. Also add oregano and chilli flakes plus salt and pepper to taste. Cook for 10 mins.
  4. Meanwhile put pasta in separate pan with boiling water and simmer for 2 mins, then drain.
  5. Place pasta in baking dish, and pour over vegetables mixing well. Firstly cover the dish with cheddar, then mozzarella. Mix the Parmesan and breadcrumbs and top the dish with this mixture.
  6. Place in oven for 25-30 mins until golden brown, and serve with garlic bread or green salad.

Drain and return the pasta to the pot. In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion. Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully.

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