Containing a burst of nutrients and vivid autumn colours, this creamy vegetable bake contains an impressive 7 different vegetables.
Add in the calcium and complex carbohydrates from the cheese and pasta, and our vegetable penne bake will have you feeling healthy and energised all day long.
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Ingredients
Prep
Unit
Serve 30
Allergens
Vegetable Oil
ml
60
Sweet potato, Orange
Thinly slice
kg
1.8
Butternut Pumpkin
Thinly slice
kg
1.8
Cheddar Cheese
Coarsely grated
kg
1
Animal milk
Beetroot
Thinly slice
g
600
Parsnip
Thinly slice
g
600
Zucchini, Green
Thinly slice
g
600
Carrot
Thinly slice
g
900
Onion, Brown
Fine dice
g
600
Dried Mixed Herbs
g
80
Rich Cream
ml
800
Animal milk
Cooking Salt
g
30
Black or white Pepper, Ground
g
30
Penne Pasta
kg
1.5
Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin)
Method
Brush an oven proof dish with oil to grease. Cook pasta according to packet instructions. Drain.
Combine the cream, herbs, seasoning and 2/3 of the cheese in a jug.
In the oven proof dish, create layers of sweet potato, pasta and pumpkin, drizzling each layer with half the cream mixture. Next, layer beetroot, parsnip, zucchini, carrot and onion, drizzling each layer with the remaining cream mixture. Top with remaining grated cheese.
Roast, uncovered, in a preheated oven for approximately 1 1/4 hours or until vegetables are tender when tested with a knife.