Roast vegetable pasta bake

Vegetarian
Roast vegetable pasta bake

Prep

15 min

Cook

40 min

Serves

6

Skill

MainsGood Source of ProteinGood Source of CalciumLow in SodiumLunchboxEntertainingDinnerWinter WarmersSoy MilkSo Good Frozen Dessert

Take your taste buds on a Mediterranean journey with this roast vegetable pasta bake!
The Mediterranean diet, a plant-based approach to diet, with a plant to animal food ratio of 4:1, is rich in fruits, vegetables, legumes and fibre and can also help people with diabetes to control their blood sugar levels. 

  • 1 red capsicum, seeds removed
  • 6 roma tomatoes, quartered
  • 3 zucchinis (courgettes), halved and sliced
  • 500g pumpkin, diced
  • 2 eggplants, thinly sliced
  • 8 pickling onions, halved
  • 1 head garlic
  • 200g reduced fat ricotta
  • 1 1/4 cups So Good Lite soy milk
  • 300g wholemeal penne pasta, cooked

Nutrition per serving

Weight, measurement and temperature conversions
1452 kJ

energy kj

17 g

protein

0.8 g

saturated fat

11.1 g

dietary fibre

55.3 g

carbohydrate

17.5 g

sugars

105 mg

sodium