Roasted Vegetable Pasta Bake
Roasted vegetable pasta bake is an easy and quick recipe for a meatless main or side dish. Sweet peppers, red onion, cherry tomatoes, courgette, and aubergine topped with melted cheese in a creamy sauce which will definitely make everyone around the table happy.
One-pan bakes are an all-time favourite in a range of recipes. Not only they are super easy to prep, but the oven will also do all the job for you with the cooking, and there is a minimum of washing up. Absolute win-win for busy households.
Simply chopped vegetables, seasoned with few simple herbs and drizzled with olive oil to roast in the oven until soft and lightly charred. Then we will simply add boiled pasta, can be penne or farfalle, pour the cream in and cover with cheese. Place back in the oven for 10min and we are done! Amazing dinner in absolutely no time.
Roast Vegetable Pasta Bake
Ingredients
- 3 cups Penne Pasta
- 1 Yellow Pepper
- 1 Courgette
- 1 Aubergine
- 1 Red Onion
- 10 Cherry Tomatoes
- 300 ml Single Cream
- 1 cup Shredded Cheddar Cheese
- 1 tsp Mixed Herbs Seasoning
- 3 tbsp Olive Oil
- Salt & Pepper
Instructions
- Cut all of your vegetables into medium bitesize pieces, cherry tomatoes in half. Place in the baking pan, season generously with salt and pepper. Sprinkle mixed herb seasoning and drizzle olive oil. Place in the preheated oven to 190C for 35 to 40min.
- When the vegetables are halfway cooked boil your pasta according to the packaging instructions. Drain the pasta just before it becomes al dente.
- Add penne into the baking dish and pour in single cream. Give everything a gentle mix. Add cheese on top and place in the oven for another 10 min. Serve while it's still hot.