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Pasta al Forno vegetar - Opskrift på bagt pasta med grøntsager
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Pasta al Forno - Baked pasta with vegetables

A recipe for baked vegetarian pasta, packed with vegetables.
Course Main course
Cuisine Danish, Italian
Total Time 50 minutes
Servings 4 people

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

Instructions

  • 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.