Rainbow veggie pasta bake
You can vary the vegetables according to the season. Here, we have used winter vegetables, but in the summer you could use fresh spinach, aubergine or courgette slices instead
Published 01 April 2008
* Serves 4
What do I need?
- 300g pasta shapes (dry weight) cooked according to packet instructions until tender
- 50g frozen peas
- 1 red pepper, cored and sliced into thin sticks
- 75g sweetcorn, canned or fresh
- 1 large carrot, peeled and cut into thin sticks or slices
- 50g frozen green beans, sliced
- 1 onion, peeled and finely chopped
- Can (450g) chopped tomatoes
- 125g cheddar or Parmesan cheese, grated (If you find Parmesan cheese too strong, use Cheddar instead or try half and half)
How do I make it?
- Preheat the oven to 190°C/375°F/gas mark 5.
- In a large pie dish, mix the cooked pasta with the vegetables (there’s no need to defrost the frozen vegetables) until evenly distributed.
- Sprinkle the grated cheese evenly over the top of the pasta and vegetable mixture.
- Place in the oven and bake for about 20-30 minutes, until golden.
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Suzannah Olivier
Suzannah is a nutritionist, author on healthy eating and mum of one
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Words: Suzannah Olivier. Photography: Ellie Good. Styling: Antonia Locke
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