Vegetable Pasta Bake
Vegetable pasta bake made with rigatoni pasta, red onion, peppers, chilli, tomatoes, Brussel sprouts, broccoli, spices and cheese
Ingredients
- 100g Rigatoni pasta
- 1 tbsp Coconut oil
- 1/2 Red onion (finely chopped)
- 1 Green chilli (finely chopped)
- 1 tsp Dried oregano
- 1 tsp Cayenne pepper
- 1 tsp Chilli flakes
- 1 tsp Paprika
- 2 Garlic cloves (crushed)
- 1/4 Red pepper (finely chopped)
- 1/4 Green pepper (finely chopped)
- 200g Chopped tomatoes
- 250ml Water (use pasta water preferably)
- 1 Vegetable stock cube
- 80g Brussel sprouts (finely chopped)
- 70g Broccoli (finely chopped)
- 1 tbsp Parmesan cheese
- 125g Mature cheddar (grated)
To Serve
- 1/2 tbsp Chilli flakes
- 1/2 tbsp Flat leaf parsley
- 1/2 tbsp Parmesan
Instructions
- Preheat oven to gas mark 5/190℃/375℉. Cook the rigatoni according to packet instructions (around 10-12 minutes) and drain, keeping the pasta water to add to the sauce.
- Add the coconut oil to a large pan and heat to medium-high. Add the onion and green chilli and cook for 2 minutes, stirring continuously. Add the oregano, cayenne, chilli flakes and paprika and cook for 1 minute. Add the garlic and peppers and cook for a further minute.
- Add the chopped tomatoes, 250ml pasta water and the stock cube, season with salt and pepper to taste. Add the Brussel sprouts and broccoli and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add the parmesan and cooked pasta to the sauce and stir until well combined.
- Transfer the pasta to a baking dish and top with the grated cheddar cheese. Cook in the centre of the oven for 20 minutes until the cheese is melted and is starting to crisp up. Add to serving bowls and top with chilli flakes, flat leaf parsley and parmesan to your liking and enjoy.