20 Oct 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.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
|Sweet potato, Orange||Thinly slice||kg||1.8|
|Butternut Pumpkin||Thinly slice||kg||1.8|
|Cheddar Cheese||Coarsely grated||kg||1||Animal milk|
|Zucchini, Green||Thinly slice||g||600|
|Onion, Brown||Fine dice||g||600|
|Dried Mixed Herbs||g||80|
|Rich Cream||ml||800||Animal milk|
|Black or white Pepper, Ground||g||30|
|Penne Pasta||kg||1.5||Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin)|
- 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.