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Eat well. Live well.
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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 .Ìý

    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.Ìý

    Ingredients

    • 1 red capsicum, seeds removed
    • 6 roma tomatoes, quartered
    • 3 zucchinis (courgettes), 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, zucchinis (courgettes), 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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