An easy dinner classic for all out there, veggie pasta bake. Who wouldn’t love? A comforting classic for any type of evening.
All types of pasta can be used for this, like spelt, spinach, semolina, whole wheat pasta etc. I’ve used what i usually buy, which is the durum wheat pasta. Its one of those which i have bought for years. I will however be trying different types of pasta.
You can also use all types of veggies, even left over veggies you have in the fridge, that you might think may be going off soon, and you want to use them up.
You can also serve this with a side salad and/or garlic bread. I have published a side salad on one of my earlier posts, go have a read!
1 Green pepper
1 Red pepper
Small bowl of sweetcorn (can be frozen/can or fresh)
Salt as preferred
Ground black pepper as preferred
Large clove of garlic
2 tablespoons of oregano
1 tablespoon all purpose seasoning
3 green chillies (depending on spice levels)
1 teaspoon of chilli flakes
1 tablespoon of olive oil
6 cherry tomatoes
Get the pasta cooking in some boiling slated water, until aldente.
Heat the pan with oil, then add the onions and let them soften in the oil, then add in the crushed garlic.
Let them cook and then add the carrots, let them cook half way and the add in the green and red peppers, allow them to cook for around 5 mins with the other veggies, and then add in the salt, pepper, oregano, all purpose seasoning and some green chillies. Now add in the passata sauce and let it simmer and reduce a little for 10 mins.
Once the sauce is done, add in the cooked pasta and mix well together.
Get and oven dish and pour the veggie pasta into the dish, spread over evenly throughout the dish. Then cut the cherry tomatoes in half and arrange them all over the dish and finally add on some grated chedder and sprinkle on some chilli flakes.
Place in the oven for 20 mins at 200 F, until golden brown on top.