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        Calories
        750.1
        Fat
        28.8g
        Protein
        35.5g
        Carbs
        81.2g
        Sugars
        22.5g
        • Calories
          750.1
        • Fat
          28.8g
        • Protein
          35.5g
        • Carbs
          81.2g
        • Sugars
          22.5g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          750.1
        • Fat
          28.8g
        • Protein
          35.5g
        • Carbs
          81.2g
        • Sugars
          22.5g

        Italian

        Vegetable pasta bake

        • Prep Time
          20 Mins
        • Cook Time
          45 Mins
        • Serves
          4

        About

        Sneak some extra veggies on their dinner plates with this vegetable pasta bake recipe loaded with carrot, cauliflower and kale.

        Ingredients

        Order Ingredients

        Method

        1. Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on tray, spray with oil and season with salt and pepper. Bake for 20 minutes or until golden. Cool.
        2. Meanwhile, cook penne in a large saucepan of boiling salted water, following packet instructions, or until al dente. Drain and cool.
        3. Melt butter in a saucepan over medium heat. Add onion and carrot and cook for 5 minutes or until softened. Stir in flour and cook for 2 minutes. Remove pan from heat and gradually add milk, stirring constantly until combined. Return to heat, bring to the boil, and stir for 3 minutes or until thickened. Stir in 3/4 cup tasty cheese and parmesan.
        4. Place kale and oil in a large bowl. Using your hands, massage kale until softened. Add pasta, cauliflower and cheese sauce to bowl and stir until combined. Transfer to a 12-cup capacity baking dish and sprinkle with remaining cheese. Bake for 25 minutes or until golden on top. Serve.
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