0 0
Pasta Veggie Casserole Can Be Vegan

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 g whole wheat pasta (such as penne or farfalle)
4 - 5 medium carrots, sliced
1/2 head broccoli, chopped
2 tablespoons butter
1/2 bell pepper, chopped
3 spring onions, sliced thinly
2 tablespoons flour
600 ml soymilk (or other non-dairy milk)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 teaspoons rosemary
1/8 teaspoon nutmeg, freshly grated

Nutritional information

422.8
Calories
115 g
Calories From Fat
12.8 g
Total Fat
6.1 g
Saturated Fat
23.3 mg
Cholesterol
325.8 mg
Sodium
64 g
Carbs
5.5 g
Dietary Fiber
10.9 g
Sugars
18.4 g
Protein
261g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pasta Veggie Casserole Can Be Vegan

Features:
    Cuisine:

    followed the recipe exactly except that used normal milk and halved the pasta as it looked as if the sauce wasnt going to be enough. kept the amount of vegetables as written.there was too much rosemary for my taste. i would halve or even quarter the amount. just personal preference.this was extremely tasty and i will make this often.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pasta Veggie Casserole (Can Be Vegan), This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad’s drawer ever since for trying out He never got around to it, so last week when visiting him, I simply made it and it turned out quite well Ive made a few adaptions to suit our taste and hope youll like it, too :), followed the recipe exactly except that used normal milk and halved the pasta as it looked as if the sauce wasnt going to be enough kept the amount of vegetables as written there was too much rosemary for my taste i would halve or even quarter the amount just personal preference this was extremely tasty and i will make this often , Excellent! Definitely a 5 star recipe I love that it was creamy without any cream or butter I would add more broccoli and carrots next time just to make it even more healthier used vegan cheese, forgot the rosemary and used 2 Cups of soy milk 1/2 a cup of rice milk It was delicious I will say my four year old didn’t care for it, but my one year old did so it may not be the best dish for every kid’s taste buds, but I give it five stars for sure


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cook Pasta in Salted Water According to Package Directions Until Al Dente (firm to the Bite). During the Last 5 Minutes of Cooking, Add the Sliced Carrots and Chopped Broccoli to the Pasta Water. Once Ready, Drain and Set a Side.

    2
    Done

    in a Large Skillet Heat the Butter and Then Add the Sliced Spring Onion and Bell Pepper. Saute For a Couple of Minutes Until Lightly Browned. Whisk in the 2 Tbs of Flour and Stir Constantly For 1 Minute. Add the Milk and Bring to a Boil Whisking Frequently as to Prevent Lumps from Forming.

    3
    Done

    Season the Sauce With the Spices Adjusting Amounts to Your Taste.

    4
    Done

    Place Pasta and Veggies in a Medium Size Casserole Dish and Pour Over Sauce. Mix to Combine. Sprinkle With Cheese and Bake in the Preheated Oven at 200c/375f For 40 Minutes or Until Nicely Browned on Top and Bubbling.

    5
    Done

    Enjoy! :).

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Roasted Corn And Herb Dip
    previous
    Roasted Corn And Herb Dip
    Featured Image
    next
    Light Sweet Potato Casserole
    Roasted Corn And Herb Dip
    previous
    Roasted Corn And Herb Dip
    Featured Image
    next
    Light Sweet Potato Casserole

    Add Your Comment

    7 + 15 =