Annabel Karmel Veggie Pasta Bake Recipe Made Easy

If you’re looking to add a delicious, wholesome dish to your weekly meal rotation, Annabel Karmel’s Veggie Pasta Bake is a brilliant choice. This recipe combines the comforting warmth of baked pasta with a vibrant mix of vegetables, making it perfect for families, picky eaters, or anyone wanting a nutritious, easy-to-make meal.

Annabel Karmel, known for her child-friendly recipes, delivers with this flavorful pasta bake that is both packed with nutrients and simple to prepare. It’s a perfect way to sneak in veggies without compromising on taste or texture.

Whether you’re a busy parent, a vegetarian, or just someone who loves hearty bakes, this veggie pasta bake offers a balanced and satisfying dish. The creamy sauce, combined with tender pasta and colorful vegetables, creates a mouthwatering texture that everyone will enjoy.

Plus, it’s versatile enough to customize with your favorite seasonal veggies or dairy-free alternatives for those with dietary preferences.

Why You’ll Love This Recipe

This veggie pasta bake is a true crowd-pleaser because it:

• Is packed with nutritious vegetables that boost your daily vitamin intake.
• Combines creamy, cheesy flavors with wholesome pasta for a comforting meal.
• Is easy to prepare, making it perfect for busy weeknights or batch cooking.
• Offers flexibility to swap in seasonal vegetables or plant-based alternatives.
• Appeals to both kids and adults with its mild, tasty flavors and familiar pasta base.

Ingredients

• 300g dried pasta (penne or fusilli works best)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 courgette (zucchini), diced
• 1 red bell pepper, diced
• 150g broccoli florets
• 150g sweetcorn (fresh or frozen)
• 400g chopped tomatoes (canned)
• 200ml vegetable stock
• 100g grated cheese (cheddar or mozzarella, or vegan alternative)
• 50g cream cheese or soft cheese (or vegan cream cheese)
• Salt and pepper to taste
• 1 tsp dried mixed herbs (oregano, basil, thyme)
• Fresh parsley for garnish (optional)

Equipment

• Large saucepan
• Colander for draining pasta
• Large frying pan or skillet
• Wooden spoon or spatula
• Ovenproof baking dish (approx. 20x30cm)
• Grater (if using block cheese)
• Measuring jug or cup
• Chopping board and sharp knife

Instructions

1. Preheat your oven to 190°C (375°F, fan 170°C). This ensures it’s ready for the bake as soon as your pasta mixture is combined.
2. Cook the pasta in a large saucepan of boiling salted water according to package instructions, usually 8-10 minutes, until just al dente. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking gently for 3-4 minutes until softened and fragrant.
4. Add the diced courgette, red pepper, and broccoli florets to the pan. Stir and cook for another 5-6 minutes, allowing the vegetables to soften but retain some bite.
5. Pour in the chopped tomatoes and vegetable stock. Stir well, then add the sweetcorn, dried mixed herbs, salt, and pepper. Let the sauce simmer gently for 8-10 minutes to thicken slightly.
6. Remove the pan from heat and stir in the cream cheese until melted and smooth, creating a creamy vegetable sauce. Taste and adjust seasoning if needed.
7. Combine the cooked pasta with the vegetable sauce in the frying pan or transfer both to a large mixing bowl. Mix well to coat the pasta evenly.
8. Transfer the pasta and vegetable mixture into your ovenproof baking dish. Sprinkle the grated cheese evenly over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling, and golden brown on top.
10. Remove from the oven and allow the pasta bake to rest for 5 minutes. Garnish with fresh parsley if using, then serve warm.

Tips & Variations

“Feel free to swap out vegetables based on what you have in your fridge or what’s in season. Mushrooms, spinach, peas, or carrots all work beautifully.”

• Vegan option: Use vegan cheese alternatives and plant-based cream cheese to keep this dish completely dairy-free.
• Gluten-free: Substitute regular pasta with gluten-free pasta varieties.
• Extra protein: Add cooked chickpeas or lentils into the sauce for a protein boost—check out alkaline vegan chickpea recipes for inspiration.
• Spice it up: Add a pinch of chili powder or smoked paprika to the sauce for a subtle kick. You might like the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to create your own.
• Cheeseless bake: For a lighter version, skip the cheese topping and sprinkle with toasted breadcrumbs instead for crunch.

Nutrition Facts

Serving Suggestions

This pasta bake pairs wonderfully with a simple green salad dressed with lemon juice and olive oil for a fresh contrast. Roasted garlic bread or a crunchy side of steamed green beans also complement the dish well.

For a family-friendly dinner, serve alongside some carrot sticks or cucumber slices to encourage kids to enjoy more raw veggies with their meal. Leftovers can be reheated easily, making it a great option for lunchboxes or quick dinners.

If you love this recipe and want more vegetarian inspiration, be sure to visit A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for wholesome, creative ideas.

Conclusion

Annabel Karmel’s Veggie Pasta Bake is a perfect example of how nutritious meals don’t have to be complicated or bland. This recipe brings together simple ingredients, vibrant vegetables, and a comforting cheesy sauce to create a dish that is both satisfying and wholesome.

It’s an ideal meal for families, vegetarians, and anyone seeking a versatile, delicious pasta bake that can be adapted to suit various tastes and dietary needs.

Whether you’re cooking for kids or looking for a healthy dinner option, this veggie pasta bake ticks all the boxes. Plus, it encourages incorporating more vegetables into your diet without sacrificing flavor.

Do try it out on your next mealtime and experience how easy and rewarding home cooking can be!

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