Yum! What’s not to love about this Creamy Vegetable Pasta Bake
My family love pasta bakes. So they are dishes I create often, especially as it’s great for hiding vegetable in for the kids.
This Creamy Vegetable Pasta Bake is a family favorite.
Cegetables such as zucchini and mushrooms in a creamy sauce with peas and sweetcorn topped with fresh tomatoes and melted mozzarella and fresh basil. Delicious!!
It is such a versatile recipe, that you can switch up the vegetable each time you make it.
You will also find various Pasta Bake recipes on here to choose from.
I use fat free cream cheese which is a healthy extra in Slimming World USA, so you will need to substitute that with the UK equivalent for those not in the USA. For those in Canada, I recommend using a healthy extra serving of laughing cow instead. I have made it with both before and either work.
Extra Easy - 1 HEa and 0.5 syns per serving
Green - 1 HEa and 0.5 syns per serving
WW Smart Points - 11
- 250g (9oz) of uncooked pasta (can use gluten free pasta)
- 1 small onion, finely chopped
- 1 small courgette (zucchini), chopped
- 100g of mushrooms, chopped
- 2 cloves of garlic crushed
- 1 cup (240ml) of passata
- 1 cup (240ml) of chicken or vegetable stock
- 2 teaspoons of brown sugar (2 syns)
- splash of balsamic vinegar
- chilli flakes (optional if you like a bit of heat)
- ⅓ cup (80ml) of sweetcorn
- ⅓ cup (80ml) of peas
- couple of fresh basil leaves, chopped
- 1 tablespoon of mixed Italian herbs
- 110g (4oz) of fat free cream cheese (1xHEa)
- 1 medium sized ripe tomato, sliced
- 135g (4.5oz) of mozzarella cheese (3xHEa)
- Olive oil spray
- Salt and Pepper to season
- Preheat oven to 200c or 400f (gas mark 6)
- Spray a frying pan with olive oil spray, add the onion, garlic, mushrooms and courgette and cook until softened over a medium heat.
- Add the passata, chicken stock, basil, balsamic vinegar, sugar and sprinkling of chilli flakes. Bring to the boil and then simmer for approx 10 mins. Add a little more water if needed, if the sauce reduces too much.
- Add the fat free cream cheese to a bowl and add to in a few spoonfuls of the sauce. Whisk until smooth. Pour this back into the sauce and stir until it is all mixed in. Season with some salt and pepper as needed.
- In the meantime, add your pasta to a saucepan of hot water and cook till Al Dente (avoid overcooking, you want the pasta to still have a bite to it).
- Add the pasta to the sauce, along with the peas and sweetcorn and mix all ingredients together
- Transfer pasta mix to a oven proof dish.
- Top with the slices of tomatoes and the mozzarella cheese.
- Bake in the oven till cheese has melted and is golden. Approx 20-30 mins
- Serve with a side salad.
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Nutritional information is an estimate and is to be used for informational purposes only
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Aniko
February 22, 2017 at 2:24 pmIt is such a nice change from the usual pasta bake! I made it without the courgettes. Next time I’ll put some more garlic in it but it is just my taste. Definitely became a family favourite
Rob
January 21, 2018 at 5:18 amGreat recipe. It made enough for two meals for two adults and one child. I left out the chili flakes. I wonder if the brown sugar is necessary. Has anyone tried it without the sugar? Will definitely make this again.