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Roast Vegetable Pasta Bake

Check out this deliciously healthy roast vegetable pasta bake recipe from Pap Beach’s Chef, Ash! This is another favourite and is absolutely demolished every time its served, so we thought it’s only fitting to share the secrets with you!

Pap Beach’s Chef Ash

INGREDIENTS

  • 500g Pasta (of your choice)
  • 1/2 Pumpkin (can also add carrot)
  • 2-3 Capsicums
  • 1 Onion – roughly chopped
  • 5 Garlic Cloves
  • 2 Tins Diced Tomato

Topping

  • Cheese of choice
  • Sprinkle of bread crumbs

Herbs/Spices

  • Salt
  • Pepper
  • Paprika
  • Oregano
  • Parsley

METHOD

  • Preheat oven to 150 degrees celcius
  • Cut all veges into rough cubes
  • Sprinkle some salt, pepper and paprika over top of the vegetables
  • Lightly oil and slow roast in the oven for 1.5 hours
  • While the vegetables are roasting cook the pasta as per package instructions
  • Once veges are roasted and soft, place them in a pot with diced tomatoes, oregano and parsley and blend until smoothe

Optional: Add 1/2 cup cream and 1/2 cup cream cheese to make vege’s creamy (this is my favourite way to make it). You can substitute cream for coconut cream and dairy free cream cheese.

  • Pour sauce all over the cooked pasta. Make sure pasta is coated well.
  • Top with cheese and a sprinkle of bread crumbs.
  • Grill in the oven for 5-10 minutes until cheese is golden and crispy
  • Serve!

Chefs Tip: Freeze any leftover sauce for next time!