Having a meat free moment? Then you need to try this ultra filling comforting dish that will satisfy even the biggest carnivores in your family!
Admittedly I am a huge meat fan, I absolutely LOVE lamb & could eat it every day… but like all things, too much of something isn’t always a good thing!
So I’m trying to cut down on the whole meat/chicken consumption in my family, it is hard, especially when the kids request KFC every damn day!
Post Contains Affiliate Links full disclosure can be found on my Disclaimer page.
Being more health conscious lately, I have been looking for more family friendly FILLING dishes that use less or NO meat, we’ve all tried meatless Monday’s, so why not other days?? This was kind of a #bishbashbosh recipe that turned out to be as tastier than I’d hoped!
The kids usually eat pasta with pesto, but I wanted to sneak some veg into their dinner & seeing as this recipe has no meat, I had to find a way to get in their 5-A-Day without them really noticing – all hail melted mozzarella!!
With the layers of flavours it will be a winner with whoever you serve this to! So here is my #nonasties #bishbashbosh recipe –
Roasted Vegetable Pesto Pasta Bake With Mozzarella Cheese
A tasty veggie dish that is healthy, filling & packed with vitamins.
This is a classic Autumn recipe, warming, filling, but still nice enough to eat on warmer days.
- 2 Tbsp Paprika
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Mixed Dried Herbs
For The Sauce
- 1/2 Onion Diced
- 2 Tomatoes Chopped
- 2 Cloves Garlic Crushed
- 1 Tbsp Tomato Puree
For The Roasted Veg
- 2 Peppers Red/Green/Yellow Chopped
- 1/2 Pack of Closed Cup Mushrooms Quartered
- 1 Aubergine Diced
- 1 Courgette Diced
- Handful of Cherry or Roma Tomatoes
- 2 tsp Olive Oil
- 1/2 Pack Dried Pasta
- 2-3 Tbsp Pesto
- 10 g Mozzerrella
Preheat oven to gas mark 6. grease a shallow roasting pan with olive oil.
Drizzle vegetables with some extra oil & add the seasoning & toss to combine.
Roast for 25 minutes, turning twice, or until vegetables are tender. Add cherry tomatoes 5mins before you take out the vegetables from the oven
Meanwhile in a shallow pot, add a little olive oil sizzle the onion until translucent then add the garlic, chopped tomato & tomato puree & simmer & season with salt, pepper paprika fresh coriander add a little hot water & simmer until tomatoes are cooked through & sauce is thickened.
Take the cooked pasta & add the pesto. Toss until well combined Once veg is cooked, add the sauce on top of the roasted veg & sprinkle with some grated mozzarella then add the layer of pasta & add the rest of the mozzerella & cover with foil so the pasta does not dry out while you wait for the cheese to melt, take off foil after 5mins & allow to bubble a little making sure not to dry out the pasta.
Sprinkle over the Parmesan if using & serve.
I only use Pink Himalayan Salt, but normal table salt can be used.
Try to use fresh organic produce if you can, you can really taste the difference!
So simple, a dish that is as equally tasty, as it is easy! You can add any veg you like to roast & also change the cheese & add extra herbs if you like a stronger taste to switch it up!
What other veg would you like to add to this recipe? Let me know in the comments below & don’t forget to share!!