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Very Veggie Pasta Bake
- RECIPE MAKES: 2 Portions
- PREP TIME: 10-15 Minutes
- COOK TIME: 30 Minutes
Method
Step 1
Preheat oven to 200°C/fan 180°C/gas mark 6.
Step 2
Cook low protein pasta according to the packet instructions, then drain.
Step 3
Heat oil in a saucepan, add onions, celery, carrots, sweet potato, courgette and garlic and cook for 5 minutes.
Step 4
Add in tomato purée, basil, and oregano and cook for a further 2 minutes.
Step 5
Add in tinned chopped tomatoes and water, bring to the boil and simmer for 10 minutes.
Step 6
Fold pasta into vegetable sauce, add to an oven proof dish then sprinkle Violife over the top.
Step 7
Bake in oven for 10-15 minutes or until golden brown.
This recipe is freezable!
Refer to labels for allergens and other product information.
Serving Suggestion:
For one exchange serve with 25g peas!
Ingredients
- 150g Low protein pasta
- 2 tsp Oil
- 20g Red onions, finely chopped
- 20g Celery, diced
- 50g Carrots, peeled & diced
- 50g Sweet potatoes, peeled & diced
- 50g Courgette, diced
- ½ Garlic clove, crushed
- 2g Tomato purée
- 20g Basil, fresh, chopped
- ½ tsp Oregano, dried
- 150g Tinned chopped tomatoes
- 50ml Water
- 40g Violife For Pizza mozzarella flavour, grated
Table
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