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30min • prep • 1hr • cook
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6-8 • serves
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Not too hard!

Summer Vegetable Pasta Bake

0/5 (1)



  • Step 1.

    Put a large pot of water on to boil for the pasta. When water is boiling, add pasta and cook as per packet instructions until pasta is cooked through. Drain and set aside.

  • Step 2.

    Preheat oven to 180ºC fan bake. Prep the onion, aubergine, broccoli, capsicum and mushrooms by washing and cutting into bite sized pieces.

  • Step 3.

    Place all the vegetables (except the mushrooms) in a large oven proof dish, drizzle with oil and season with salt and pepper.

  • Step 4.

    Roast vegetables in oven for 30 minutes, then add the mushrooms and cook for another 10 minutes.

  • Step 5.

    Remove the roasting dish from the oven and add the cooked pasta, lasagne sauce and crushed garlic. Stir until well combined.

  • Step 6.

    Arrange sliced tomatoes over the top, season with salt and pepper and sprinkle with grated cheese. Return the pasta bake to the oven for another 20 minutes, or until cheese is melted and golden.

  • Step 7.

    Serve pasta bake warm with a fresh green side salad

Chantal Organics Products used

Extra Virgin Olive Oil
Dairy Free Lasagne Sauce

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