With winter around the corner, it’s always great to have a solid veggie bake in your recipe book.

And because we’re all in need of some comfort at this time of year, the pasta makes a welcome addition to the recipe.

This particular veggie bake is a combination of many various recipes that I’ve tried over the years and a few experiments with adding pasta to the combination. I’ve served this bake with braais and home-cooked mains, but also devoured it as a meal on its own.

Ingredients:

2 cups broccoli
2 cups butternut
2 red/green pepper in thick slices
2 cups baby marrows
3 tbsp chopped dhania
2 tomatoes cut in wedges or 12 baby tomatoes
1tsp garlic/ salt
1 tsp lemon pepper
1 tsp crushed chillies
2 tbsp melted butter
1 tsp lemon juice
2 cups grated cheese
3 cups bowties (cooked)

Directions:

  1. Preheat oven at 180 degrees.
  2. Coat a dish with oil, and place the veggies in the bowl.
  3. Season with pepper, salt and garlic. Then add butter and lemon juice.
  4. Bake till tender.
  5. Add pasta and sprinkle with cheese and bake until the cheese has melted.

Veggie and Pasta Bake

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