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Roast vegetable pasta bake

Serves: 6
Prep: 15
Cook: 40
Take your taste buds on a Mediterranean journey with this roast vegetable pasta bake and enjoy the nutritious sensations of the best diet in the world, as awarded by the . 

The Mediterranean diet, a plant-based approach to diet, with a plant to animal food ratio of 4:1, is rich in fruits, vegetables, legumes and fibre and can also help people with diabetes to control their blood sugar levels. 

Ingredients

  • 1 red capsicum, seeds removed
  • 6 roma tomatoes, quartered
  • 3 courgettes (zucchinis), halved and sliced
  • 500g pumpkin, diced
  • 2 eggplants, thinly sliced
  • 8 pickling onions, halved
  • 1 head garlic
  • 200g reduced fat ricotta
  • 1 1/4 cups So Good Lite soy milk
  • 300g wholemeal penne pasta, cooked

Method

  1. Step 1

    Preheat oven to 210°C. Place capsicum, tomatoes, courgettes (zucchinis), pumpkin, eggplant, onions and garlic on a large baking tray lined with baking paper. Bake for 30 minutes.

  2. Step 2

    Squeeze garlic cloves into a bowl. Add ricotta and So Good Lite and mix well. Stir through pasta and place in a 30cm x 20cm baking dish.

  3. Step 3

    Peel skin off capsicums and roughly chop. Mix vegetables through pasta.

  4. Step 4

    Reduce heat to 180°C, return to oven and bake for 10 minutes.

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