Roast vegetable pasta bake

Name: Roast vegetable pasta bake
Prep time: 15 min
Cook time: 40 min
Total time: 5 min
Yield: Serves 6

Prep

15 min

Cook

40 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

40 min

Serves

Skill

Lunchbox Dinner Winter Warmers Soy Milk Mains Entertaining So Good Frozen Dessert Good Source of Protein Good Source of Calcium Low in Sodium

Take your taste buds on a Mediterranean journey with this roast vegetable pasta bake and enjoy the nutritious sensations of the best diet in the world, as awarded by the US News and World Report.

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.

Ingredients

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

Method

Preheat oven to 210°C. Place capsicum, tomatoes, zucchinis (courgettes), pumpkin, eggplant, onions and garlic on a large baking tray lined with baking paper. Bake for 30 minutes.
Squeeze garlic cloves into a bowl. Add ricotta and So Good Lite and mix well. Stir through pasta and place in a 30cm x 20cm baking dish.
Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
Reduce heat to 180°C, return to oven and bake for 10 minutes.

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