Mediterranean vegetable pasta bake
13
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A tasty all-in-one meal that’s packed with fresh vegetables.
Ingredients
Red onion
2 small
Peppers, all types
3 medium
Courgette
2 medium
Aubergine
1 medium
Olive Oil
2 tablespoon(s)
Garlic
2 clove(s)
Tinned Tomatoes
2 can(s), large
Balsamic vinegar
1 tablespoon(s)
Honey
1 teaspoon(s), level
Wholewheat Pasta, dry
240 g
Basil, fresh
1 tablespoon(s)
Vegetarian parmesan style hard cheese
50 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.