Having a meat free moment? Then you need to try this ultra filling comforting dish that will satisfy even the biggest carnivores in your family!
Admittedly I am a huge meat fan, I absolutely LOVE lamb & could eat it every day… but like all things, too much of something isn’t always a good thing!
So I’m trying to cut down on the whole meat/chicken consumption in my family, it is hard, especially when the kids request KFC every damn day!
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Being more health conscious lately, I have been looking for more family friendly FILLING dishes that use less or NO meat, we’ve all tried meatless Monday’s, so why not other days?? This was kind of a #bishbashbosh recipe that turned out to be as tastier than I’d hoped!
The kids usually eat pasta with pesto, but I wanted to sneak some veg into their dinner & seeing as this recipe has no meat, I had to find a way to get in their 5-A-Day without them really noticing – all hail melted mozzarella!!
With the layers of flavours it will be a winner with whoever you serve this to! So here is my #nonasties #bishbashbosh recipe –
Roasted Vegetable Pesto Pasta Bake With Mozzarella Cheese
A tasty veggie dish that is healthy, filling & packed with vitamins.
This is a classic Autumn recipe, warming, filling, but still nice enough to eat on warmer days.
- 2 Tbsp Paprika
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Mixed Dried Herbs
For The Sauce
- 1/2 Onion Diced
- 2 Tomatoes Chopped
- 2 Cloves Garlic Crushed
- 1 Tbsp Tomato Puree
For The Roasted Veg
- 2 Peppers Red/Green/Yellow Chopped
- 1/2 Pack of Closed Cup Mushrooms Quartered
- 1 Aubergine Diced
- 1 Courgette Diced
- Handful of Cherry or Roma Tomatoes
- 2 tsp Olive Oil
- 1/2 Pack Dried Pasta
- 2-3 Tbsp Pesto
- 10 g Mozzerrella
Preheat oven to gas mark 6. grease a shallow roasting pan with olive oil.
Drizzle vegetables with some extra oil & add the seasoning & toss to combine.
Roast for 25 minutes, turning twice, or until vegetables are tender. Add cherry tomatoes 5mins before you take out the vegetables from the oven
Meanwhile in a shallow pot, add a little olive oil sizzle the onion until translucent then add the garlic, chopped tomato & tomato puree & simmer & season with salt, pepper paprika fresh coriander add a little hot water & simmer until tomatoes are cooked through & sauce is thickened.
Take the cooked pasta & add the pesto. Toss until well combined Once veg is cooked, add the sauce on top of the roasted veg & sprinkle with some grated mozzarella then add the layer of pasta & add the rest of the mozzerella & cover with foil so the pasta does not dry out while you wait for the cheese to melt, take off foil after 5mins & allow to bubble a little making sure not to dry out the pasta.
Sprinkle over the Parmesan if using & serve.
I only use Pink Himalayan Salt, but normal table salt can be used.
Try to use fresh organic produce if you can, you can really taste the difference!
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So simple, a dish that is as equally tasty, as it is easy! You can add any veg you like to roast & also change the cheese & add extra herbs if you like a stronger taste to switch it up!
What other veg would you like to add to this recipe? Let me know in the comments below & don’t forget to share!!