Simple Roasted Vegetable Pasta Bake

A super simple roasted vegetable pasta bake, perfect as a winter warmer and as a storecupboard standby weeknight vegetarian treat.

Course Main Course

Cuisine English, Italian

Diet Vegetarian

Keyword pasta bake, vegetable pasta bake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 551kcal

Author Chris Mosler | Thinly Spread

Ingredients

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

UK Measurements - US Measurements

Instructions

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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

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.

Nutrition