Pasta Bake Recipe


Submitted by vez

Makes 4 servings


from 'Glad To Be Vegan' by Tricia Frances

Ingredients
2 cups cauliflower
2 cups broccoli
1 medium onion
1 courgette
1 carrot
1/2 leek
2 bell peppers
4 oz mushrooms
1 can tomato paste
1 tbsp vinegar
1 tbsp lemon juice
1 cup water
6 oz pasta
Directions
  1. Boil pasta until cooked and chop vegetables into bite-size pieces.

  2. Sauté onions and pepper for a few minutes. Add all other vegetables and cook for about 15-20 minutes.

  3. Add sauce and water. Simmer until cooked.

  4. Drain pasta into an ovenproof dish and add the veg mix, black pepper and seasoning.

  5. Bake for about 40-60 minutes at 200C/425F.

  6. Garnish with parsley to serve.

Categories

Pasta, Vegetables, Main Dish, Vegetarian, Kosher, Halal, Sugar-Free

Nutrition Facts
Serving Size 436.6g
Amount Per Serving
Calories
240
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.2g
1%
Cholesterol
32mg
11%
Sodium
104mg
4%
Total Carbohydrates
49.3g
16%
Dietary Fiber
7.4g
30%
Sugars
12.8g
Protein
11.5g
Vitamin A 99% • Vitamin C 333%
Calcium 9% • Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • Very low in saturated fat
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in niacin
  • High in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • High in sugar
    		•
    Advertisement
    Your Personal Nutritionist
    Featured question:

    Does the body continue to burn fat after we finish exercising?

    Aerobic exercise increases the metabolic rate for several hours after you finish exercising. But the extra calories you burn won't necessarily come from st... Read more