Photo of Mediterranean vegetable pasta bake by WW

Mediterranean vegetable pasta bake

Points® value
Total Time
1 hr
15 min
45 min
A tasty all-in-one meal that’s packed with fresh vegetables.


Red onion

2 small, peeled and cut into wedges

Peppers, all types

3 medium, deseeded and cut into large chunks


2 medium, cut into thick rounds


1 medium, cut into chunks

Olive Oil

2 tablespoon(s)


2 clove(s)

Tinned Tomatoes

2 can(s), large

Balsamic vinegar

1 tablespoon(s)


1 teaspoon(s), level

Wholewheat Pasta, dry

240 g

Basil, fresh

1 tablespoon(s)

Vegetarian parmesan style hard cheese

50 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions, peppers, courgettes and aubergine in a large roasting tin, drizzle with 1 tablespoon of the oil and toss to coat. Roast for 25-30 minutes, or until tender.
  2. Meanwhile, heat the remaining oil in a large saucepan over a low heat and fry the garlic for 1 minute, then add the tomatoes, balsamic vinegar and honey and bring to the boil. Partially cover and simmer for 15-20 minutes, or until the sauce has reduced. Remove from the heat and season to taste.
  3. Cook the pasta in a pan of boiling water for 10 minutes until al dente. Drain, then combine with the tomato sauce and roasted vegetables. Stir through the basil, then transfer to a baking dish and scatter over the cheese. Bake for 15 minutes, or until the cheese is melted and golden.


Add 4 Quorn vegetarian sausages to the roasting tin with the vegetables. When cooked, cut into bite-size chunks, then add to the pasta mixture before baking for an extra 1 SmartPoint per serving.