Roast Vegetable Pasta Bake

I’ve finished my essay. I’ve been working all week. In summary, I’m exhausted.
I’m also hungry.

It was time for the pasta bake. Quick and easy, a meal in itself, and unbelievably delicious. But the thing that makes it the ultimate comfort food – it’s healthy too! While nothing will ever eclipse my love for lasagna, this pasta bake certainly gets close 🙂

Roast Vegetable Pasta Bake
(Adapted from this recipe from Eats Well with Others)

Ingredients:

• 4 capsicums of various colours, cubed
• 2 zucchini, cubed
• 1 onion, diced
• 1/2 butternut pumpkin, cubed
• 2 tbsp olive oil
• salt and pepper to garnish
• 1 tbsp italian herbs
• 450g wholemeal pasta
• 500g pasta sauce (whichever flavour you choose, will be the flavour of your pasta bake!)
• 1 cup grated cheddar
• 1/4 grated parmesan

Method:

1. Preheat oven to 220 degrees
2. Toss vegetables with olive oil, herbs and a grind of salt and pepper. Roast until tender (about 20 minutes)
3. Cook pasta in boiling water for about 7 minutes (it will not be completely cooked)
4. Toss roast vegetables, pasta, sauce and cheddar
5. Place into a 9 x 13 inch baking dish and sprinkle with parmesan
6. Bake until top is golden, about 10 minutes

I managed to find four different colours of capsicum! Of course I had to buy all four, but I usually get 2 red and two green.

My dad has managed to find a peeler which peels pumpkin, which is probably the best invention of all time. It was only a matter of time before I cut off a finger trying to cut the skin of a pumpkin.

The easiest way I’ve found to coat the veggies with the oil and herbs is to put them all in the bag and toss them together 🙂

What’s your favourite comfort food?