Recipes

Kid Friendly Cheesy Veggie Pasta Bake

For a family friendly meal you can’t beat a pasta bake from our 28 Day Weight Loss Challenge menu. It’s quick and easy to prepare, making it a winner all round.

Pasta doesn’t need to be off limits, it just comes down to preparing the right kind of recipe, and choosing the best ingredients. Feel free to mix this recipe up to use the veggies that you have on hand, such as broccoli or cauliflower, mushrooms and corn.

Kid Friendly Cheesy Veggie Pasta Bake

 

Swapping regular, white pasta for the wholemeal version, leaving off commercial pasta sauces from jars, and upping the veggie content are all great ways to turn your typical pasta dish into a healthier meal.

The other important thing to keep an eye on when making and eating pasta is your portion size. We often serve ourselves huge portions at dinner time, sometimes double the size that we actually need!

Try serving your pasta in a smaller sized bowl and topping it off with a salad or extra veggies. This way you’re still ‘seeing’ plenty of food, but it’s a much smaller serving size that if it were in a large bowl.

Print Recipe
Cheesy Veggie Pasta Bake
Kid Friendly Cheesy Veggie Pasta Bake
Course Main Dish
Servings
people
Ingredients
  • 2 red capsicum chopped
  • 2 Tomatoes diced
  • 4 cloves garlic peeled
  • 2 sweet potato peeled and diced
  • cooking oil spray
  • 1 tbsp extra virgin olive oil
  • 1 cup wholemeal pasta any shape
  • 1/3 cup pine nuts
  • 1/3 cup lemon juice
  • 2 diced zucchini
  • 2/3 cup grated Parmesan
Course Main Dish
Servings
people
Ingredients
  • 2 red capsicum chopped
  • 2 Tomatoes diced
  • 4 cloves garlic peeled
  • 2 sweet potato peeled and diced
  • cooking oil spray
  • 1 tbsp extra virgin olive oil
  • 1 cup wholemeal pasta any shape
  • 1/3 cup pine nuts
  • 1/3 cup lemon juice
  • 2 diced zucchini
  • 2/3 cup grated Parmesan
Kid Friendly Cheesy Veggie Pasta Bake
Instructions
  1. Preheat oven to 180C. Place capsicum and tomato on a tray, spray with cooking oil spray. Place sweet potato on another tray and spray with cooking oil spray.
  2. Roast vegetables for 20 minutes, remove tomato and capsicum from oven. Add zucchini to tray with sweet potato and roast a further 7-10 minutes until tender.
  3. Cook pasta according to packet directions. Drain and place in a baking dish with roasted sweet potato and zucchini.
  4. Blend tomato and capsicum with the garlic, pine nuts, lemon juice and extra virgin olive oil.
  5. Stir capsicum pesto and half the Parmesan through the pasta and vegetable mixture. Top with remaining Parmesan.
  6. Bake for 10 minutes to heat through and melt the cheese. Serve as is or with a simple side salad.
Recipe Notes

Recipe serves 4 at 439 cals per serve

For more healthy recipes like this, join our next 28 Day Weight Loss Challenge.

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