Whole wheat pasta & roast vegetables make this flavourful, healthier Roast Vegetable Pasta Bake a pasta bake with a difference.
Almost everyone loves a good pasta bake, but sometimes they aren’t the healthiest option. Plain pasta and lots of grated cheese can make them a carbohydrate loaded option that fills you up, but doesn’t really nourish you.
Roast Vegetable Pasta Bake – A Healthier Option
Do you know most of us simply don’t eat enough fibre? Whole wheat pasta has much more fibre than plain pasta so it’s definitely the healthier choice. A serving of whole wheat pasta contains about 25 percent of your daily fibre requirement. It also contains iron and other nutrients.
Using lots of vegetables means you can use less pasta, and as Parmesan cheese has a stronger flavour than most cheeses, you can use less of it too.
Can I Make This Recipe Gluten Free?
Yes! Simply use gluten free pasta instead of ordinary pasta. I like chickpea pasta because it has lots of protein and fibre, but no gluten.
Is This Recipe Vegetarian or Vegan?
If you use vegetarian Italian style cheese instead of Parmesan, the recipe is vegetarian. Omit the cheese, or use a vegan parmesan cheese, to make it vegan.
An Easy Meal For Any Night of The Week
Served alongside a simple salad, Roast Vegetable Pasta Bake makes dinner easy. If you are feeling extra hungry and aren’t worried about carbs, you could always serve some garlic bread alongside.
You can also make this recipe a day ahead. Prepare the recipe to step 12, then cool it down and pop in the fridge so you can serve it the next day. Reheat in a 375°F (190°C or 175°C for a fan oven) for about 30 minutes until piping hot before serving.
If people in your family need to eat at different times, or if there are only two of you, this is a great recipe to portion into individual baking dishes and reheat when you need it.
Roast Vegetable Pasta Bake – Printable Recipe
Roast Vegetable Pasta Bake
- 3 to 4 bell peppers, assorted colours if possible, cut in bite size pieces for roasting
- 2 large zucchini, chopped in small pieces
- 2 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 cups plain tomato sauce or passata passata is another word for sieved tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 3 cups whole wheat penne pasta
- 3 tablespoons coarsely grated vegetarian Parmesan cheese most Parmesan cheese is not vegetarian so you may need to choose a vegetarian "Italian style" hard cheese or a "pasta cheese"
- Preheat the oven to 375°F (190°C).
- Put the peppers and zucchini on a baking sheet and drizzle with 1 tablespoon of the olive oil.
- Roast in the oven for 20 minutes, turning once half way through.
- Meanwhile, heat the remaining oil in a large frying pan with a lid.
- Sauté the onion for a minute or two.
- Add the garlic and continue to cook.
- Pour in the tomato sauce or passata.
- Add the basil, oregano, salt and pepper.
- Pop on the lid and simmer over medium heat, stirring occasionally. Don't let it boil.
- Meanwhile, cook the pasta in boiling, salted water according to package directions.
- Drain the pasta and stir in the cooked vegetables and enough tomato sauce so that the pasta is covered but that its not too runny.
- Transfer to a baking dish.
- Top with the grated cheese.
- Bake the Roast Vegetable Pasta Bake for 20 to 25 until the mixture is bubbly and the cheese begins to melt.
- Serve with a mixed salad.