Wanting to take full advantage of all that lovely seasonal veg I dug out an old recipe I have for Vegetarian Butternut Squash Tomato PastaBake and wanted to share it with you guys
This VegetarianPastaBake Recipe is packed full of your five-a-day. As well as being veggie and healthy, this pastabake is also super easy to make so why not give it a try
This veggie packed vegetarianpastabake makes for a brilliant student meal. The ingredients below will make a pastabake that’ll give six good sized servings
I’ve combined Italian and Mexican before (nacho pastabake), and I’ve combined Mexican and Greek (Greek-inspired fajitas), so this time I thought I’d go for an Italian-Greek combo – vegetarian moussaka pastabake
If you are looking for more pastabakes then try. Cook pasta, drain and leave aside. Emily’s Delicious and filling smokey halloumi pastabake, Sarah’s Family Filling Ham and Vegetable PastaBake, Helen’s Sainsbury’s tuna penne pastabake, Katie’s Easy pastabake recipes or Mabintu’s BakedPasta with Sausage and Butternut Squash Sauce
I was going to stuff and then bake them but in the end I just went for this fuss free pastabake. Pasta is a firm favourite in our household and we tend to eat it at least once a week - even better that it's 'free' on Slimming World so I can eat as much as I like
Usually when I make a pastabake, the basic recipe is always the same. a simple tomato sauce mixed with the pasta, some protein and whatever veg I'm using and then top it with cheese and you're done
One of my favourite meals is Chilli, but one of Georges favourites is Pasta and Meatballs so I decided to put the two together to make a simple meatball pastabake
So when Sainsbury’s asked food bloggers to get creative using some of their SO Organic own label range for #OrganicSeptember, I thought it would be a good idea to make a Bolognese PastaBake
As Candy Crush has pretty much taken over my life I was snowed under with work I opted to use pasta instead of all that faffing with peeling, boiling and mashing of the potatoes
Drain the pasta, spinach and sweetcorn and then pour back into the saucepan. 260g penne or fusilli pasta. Cook the pasta in salted boiling water until al dente - ours took 7 minutes. About 3 minutes before the pasta is ready add the spinach and sweetcorn (5 minutes if using frozen vegetables). 260g penne or fusilli pasta
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