Recipe of the day: Veggie pasta bake

When it comes to comfort food it’s all about indulging on something hearty, but with a healthy twist.

Veggie pastabake copyright photographer: Adrianna Anastasiades


1 Bell pepper

250g fresh kale

250g cherry tomatoes

2 spring onions

3 cloves of garlic

5 button mushrooms

1 carrot peeled and grated

1 can of plum tomatoes

1 tbsp olive oil

Half a tub of cream cheese



Ground tumeric


Dried dill

Dried oregano

Sweet paprika

Cayenne pepper powder

2 packets mozzarella balls

Grated parmesan

500g penne pasta

Serves: 4 – 6 Cooking time: 40 minutes Prep time: 5 minutes


Step. 1: Heat the olive oil in a deep frying pan. Peel and chop the garlic and saute for 5 minutes in the olive oil. Wash, chop and add the spring onions and saute for a minute more.

Step. 2: Chop all the vegetables into small diced pieces and add them into the frying pan. Stir and let the vegetables fry for 5 minutes. Add a quarter glass of water into the frying pan, along with the tin of chopped tomatoes and cherry tomatoes and the grated carrot.

Step. 3: Season well by adding a pinch of turmeric, cumin, dill, oregano, paprika, cayenne pepper, salt and pepper. Add the cream cheese and stir well. Let the sauce simmer on a low to medium heat.

Step. 4: Meanwhile, boil water in a large pot and season lightly with salt. Add the packet of penne pasta and stir. Let it boil until Al dente. Once the pasta is boiled, drain and leave it back in the pot. Preheat the oven at 180 degrees.

Step. 5: Once the sauce has turned into a bright orange colour and has slightly thickened, turn off the heat and mix the sauce with the pasta in the pot.

Step. 6: Place the saucy pasta in a deep oven proof dish. Add the chopped mozzarella and grated parmesan on top. Let it cook in the oven until there is a golden brown colour and the pasta looks crispy.

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