A recipe for a really good vegetarian baked pasta, packed with flavourful vegetables and a creamy tomato sauce. It is very easy to make, and the colourful vegetables bring plenty of flavour, substance and lovely texture.
While the pasta bakes in the oven, the rest of the washing-up can be done – I love having the kitchen tidy by the time the food is served.
Pasta al Forno – Baked pasta with vegetables
A recipe for baked vegetarian pasta, packed with vegetables.
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Ingredients
- 400 g pasta
- 200 g mushrooms, sliced
- 1 courgette, diced
- 1 aubergine, diced
- 2 peppers, cut into strips
- 3-4 handfuls fresh spinach
- 1 large onion, finely chopped
- 4 cloves garlic, grated or crushed
- 6 stalks basil, leaves only
- 1 tin chopped tomatoes
- 3 tbsp tomato purée
- 250 ml cream or cremefine cremefine is a Danish plant-based cream alternative; cooking cream works too
- 2 balls of fresh mozzarella – or approx. 180 g grated
- 100 g Parmesan, finely grated
- 2 tsp paprika
- 1 tsp mild chilli powder or flakes
- 300-400 ml cooking water from the pasta
- Salt and pepper
- Oil
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Method
- Heat a splash of oil in a frying pan and fry the mushrooms until they have released their liquid.
- Add the onion and garlic and fry until the onion is translucent, then add the remaining vegetables (except the spinach, which goes in later) along with the spices, and let them fry for a couple of minutes.
- Add the tomato purée and heat through for about a minute, then pour in the chopped tomatoes and cream.Season to taste with salt and pepper.
- Meanwhile, cook the pasta for about 2 minutes less than stated on the packet. Drain, and save 300-400 ml of the cooking water.
- Stir the Parmesan and spinach into the sauce, and keep stirring until the spinach has wilted.
- Then fold in the pasta together with the 300-400 ml of cooking water, and mix everything together well.
- Grease an ovenproof dish with a little oil, pour in half of the pasta mixture and scatter one of the mozzarella balls, in pieces, over it. Top with the rest of the pasta mixture and scatter the second mozzarella over the top. If you have more Parmesan, the dish certainly won’t suffer from a light sprinkling of that on top as well.
- Bake in a preheated conventional oven (top and bottom heat) at 175°C for about 20 min.
- Let it rest for at least 5 min. before serving, and top with a little freshly chopped parsley, the basil leaves or similar if you like.
Nutrition
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Kan der tilføjes kylling ? Hvis ja, hvor i trinene skal det laves? Tak 🙂
Hejsa
Det kan der sagtens 🙂
Kyllingen skal du bruge af først, og så lægge den til side, og vende den med saucen til sidst.
Den skal kune lige brunes og krydres med salt og peber – ikke gennemsteges, da den jo tilbereder færdigt i ovnen:)
Warm wishes, Dianna
Super smagfuld og mættende ret- går fint alene, men også som tilbehør selvfølgelig
Hej Nina
Hvor er det dejligt at høre, tusind tak:)
Rigtig dejlig dag:)
Warm wishes, Dianna