Cheesy Veggie Pasta Bake
Servings
4people
Servings
4people
Ingredients
  • 2 red capsicumchopped
  • 2 Tomatoesdiced
  • 4cloves garlicpeeled
  • 2 sweet potatopeeled and diced
  • cooking oil spray
  • 1tbsp extra virgin olive oil
  • 1cup wholemeal pastaany shape
  • 1/3cup pine nuts
  • 1/3cup lemon juice
  • 2 diced zucchini
  • 2/3cup grated Parmesan
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

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