Vegetable Penne Bake

Vegetable Penne Bake

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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IngredientsPrepUnitServe 30Allergens
Vegetable Oilml60
Sweet potato, OrangeThinly slicekg1.8
Butternut PumpkinThinly slicekg1.8
Cheddar CheeseCoarsely gratedkg1Animal milk
BeetrootThinly sliceg600
ParsnipThinly sliceg600
Zucchini, GreenThinly sliceg600
CarrotThinly sliceg900
Onion, BrownFine diceg600
Dried Mixed Herbsg80
Rich Creamml800Animal milk
Cooking Saltg30
Black or white Pepper, Groundg30
Penne Pastakg1.5Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin)

Method

  1. Brush an oven proof dish with oil to grease. Cook pasta according to packet instructions. Drain.
  2. Combine the cream, herbs, seasoning and 2/3 of the cheese in a jug.
  3. 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.
  4. Roast, uncovered, in a preheated oven for approximately 1 1/4 hours or until vegetables are tender when tested with a knife.


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