Mediterranean Vegetable Pasta Bake

Rebeka Bergin Rebeka Bergin

    Boil a pot of water and cook 400g of Whole Wheat Penne according to the packet instructions.

    Heat the Olive Oil over a medium heat in a pot, then add the Onion, Celery, Courgette/Zucchini, and Bell Pepper and sauté for around 3 minutes (until the onion becomes translucent). Add the Garlic and sauté for another 30 seconds.

    Add the chopped Tomatoes and Mixed Herbs, season with a pinch of Sea Salt & Black Pepper and cook for 2 minutes. Then add the Vegetable Stock, bring to the boil, reduce the heat and simmer uncovered for 8 minutes.

    Preheat your grill to the highest setting, then drain the penne and mix it into the pasta sauce, transfer to an oven proof dish and sprinkle the Cheddar on top.

    Put the dish under the grill for a few minutes until the cheese turns golden brown, then serve. (if you have no access to a grill, it still tastes great without this step!)

    *If you are gluten intolerant, simply swap the whole wheat penne for a gluten-free variety. Always check packaging on stock too, as some brands contain wheat flour.

    *Make this recipe vegan by simply swapping the cheddar for a non-dairy alternative or leaving it out completely. Also note that some brands of vegetable stock contain ingredients derived from animals, so always be sure to check packaging on stock and stock pots/cubes.

Article ID,18233524281,Servings,4,Paper Link,

Whole Wheat Penne*,400g,Dried
Chopped Tomatoes,400g Can,cubed
Red Onion,1,diced
Bell Pepper,1,chopped
Celery,1 Cup ,chopped
Garlic,3 Cloves,minced
Olive Oil,1 Tablespoon ,minced
Vegetable Stock*,½ Cup,chopped
Sea Salt & Black Pepper,A Pinch
Dried Mixed Italian Herbs,1 Teaspoon
Cheddar*,1 Cup,grated
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.