Roasted Vegetable Pasta Bake
I made this roasted vegetable pasta bake yesterday for Mr TS and Bonus Boy to scoff down while I was out and about, and they were very happy indeed!
How lovely to come home to find dinner ready and waiting just needing a quick reheat – I am rarely this organised so I think it was quite a treat!
Roasting vegetables is my favourite thing to do with them, especially in autumn and winter.
I love how roasting concentrates the flavour and liberates those poor brassicas from over boiled hell.
A roasted cauliflower, broccoli floret, sprout or cabbage quarter reveals just what stars these winter veg really are!
How To Make Vegetable Pasta Bake
For my roasted vegetable pasta bake I used:
I sliced the vegetables, chucked them into a bowl and rubbed them with vegetable oil, salt, pepper and dried mixed herbs then roasted them in a hot oven for about 25 minutes.
I tucked them into a rich cheese sauce made with mature cheddar and served it with a scattering of chopped parsley on top and some salad on the side.
It is a perfect winter warmer full of flavour and crunch.
Make It Vegan
This recipe first appeared on Thinly Spread back in 2016 when most of my family were still vegetarian.
Now that we are vegan I still make pasta bake at least once a week but, if I’m making a ‘cheesy’ one, I replace the cheddar sauce with my easy vegan cheese sauce.
You can find the recipe for it in my vegan cauliflower cheese.
More Simple Family Friendly Dinner Ideas
If you are looking for easy family tummy fillers you might also like:
- Red Pesto Pasta
- Lentil Bake
- Butter Bean Stew with Pumpkin
- Lentil ‘Meatballs’ with Tomato Sauce
- Vegan Pizza Rolls
Simple Roasted Vegetable Pasta Bake
For the Vegetables
- 100 g carrots washed and sliced into 1/2 cm slices (don’t measure them for goodness sake, just guess! You don’t want them too thick or they will take longer than everything else)
- 100 g broccoli washed and broken/cut into small florets
- 100 g cauliflower washed and broken/cut into small florets
- 100 g leeks washed, trimmed and sliced into rounds
- 100 g parsnips peeled and chopped into bite sized chunks
- 4 cloves garlic unpeeled
- 2 tbsp vegetable oil
- 1/2 tsp dried mixed herbs
- salt and black pepper
For the Cheese Sauce
- 25 g butter
- 2.5 tbsp flour
- 300 ml milk
- 75 g cheddar cheese grated
- 150 g pasta I used fusilli
- Preheat oven to 180C
- Place all the vegetables in a large bowl with the oil, a pinch of salt, a good grinding of pepper and the dried herbs. Toss to coat the vegetables with the herby oil.
- Pour the vegetables into a single layer on a baking sheet and roast in the hot oven for 20 – 30 minutes until browning and the carrots and parsnips are beginning to soften when you poke them with a fork.
- Bring a pan of water to the boil, add a pinch of salt and the pasta and cook for 2 minutes less than the packet instructions, drain throughly and run under cold water.
- Meanwhile heat the butter gently in a small pan
- Add the flour when the butter has melted and cook gently for two minutes
- Gradually add the milk, whisking or stirring all the time to avoid lumps
- Bring to a boil, stirring while it thickens, reduce heat and simmer for a couple of minutes, still stirring.
- Add two thirds of the cheese and stir until melted.
- Put the pasta and vegetables into an oven proof dish and mix together.
- Pour the sauce over the bake and stir.
- Top with the remaining cheese, a grind of black pepper and return to the oven for 20 – 25 minutes until the cheese is browning and bubbling.
Pin the Pasta!