Oven-baked pasta with vegetables

Name: Oven-baked pasta with vegetables - Clementina P.
Ingredients: 150 pasta (I used penne) 1 small zucchini 4 mushrooms 1 carrot 1 onion 1 tomato 250 g peeled tomatoes 3; 4 tablespoons homemade tomato paste 1 clove of garlic 3 tablespoons oil 1 teaspoon dried basil 1 tablespoon olive oil 1 slice of tofu with pepper parsley salt pepper

Pasta/Pizza - Oven-baked pasta with vegetables by Clementina P. - Recipia

Baked Pasta with Vegetables Usually, when I don't feel like spending much time in the kitchen but want something warm and filling, I make this baked pasta with vegetables. I've tried the recipe several times, especially in spring and autumn when I find good vegetables. It's easy to adjust the quantities based on what you have in the fridge. It takes a little while to sauté the vegetables and boil the pasta, but it's nothing complicated. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Cooking/baking time: 30-35 minutes (including in the oven) Servings: 2 Difficulty: easy Recipe type: vegan, lunch or dinner Ingredients 150 g pasta (penne or other preferred type) 1 small zucchini 4 champignon mushrooms 1 carrot 1 onion 1 tomato 250 g peeled tomatoes (canned) 3-4 tablespoons homemade tomato paste 1 clove of garlic 3 tablespoons oil (for sautéing the vegetables) 1 teaspoon dried basil 1 tablespoon olive oil 1 slice of bell pepper tofu (or plain), cut into small cubes Fresh chopped parsley Salt and pepper to taste Preparation method 1. Peel the zucchini and cut it into larger pieces. Wash the mushrooms and slice them. Peel the carrot and cut it into julienne or thin sticks. Peel the onion and chop it. Peel the tomato and cut it into large cubes. 2. Heat 3 tablespoons of oil in a large pan. Add the onion and carrot and cook them over medium heat for 2-3 minutes, stirring often. Add the mushrooms, zucchini, and tomato. Also, add half a cup of water (about 100 ml). Let the vegetables simmer over medium heat until the liquid reduces. 3. Blend the canned peeled tomatoes briefly in a blender. After the vegetables in the pan have softened, add the blended tomatoes and the homemade tomato paste. Sprinkle in the dried basil, salt, and pepper. Add a little water if the sauce is too thick. Let everything cook for another 6-7 minutes, stirring occasionally. 4. Finally, add the thinly sliced garlic to the sauce and turn off the heat. Don’t let it boil too long, so it doesn’t become bitter. 5. Meanwhile, boil the pasta in salted water according to the instructions on the package (usually 10-12 minutes). Once cooked, drain well. 6. Grease a heatproof dish with a little oil. Place the cooked pasta in, spreading it evenly, then pour the vegetable sauce over it. Gently mix if you want it to distribute better. 7. Sprinkle the tofu cubes on top and drizzle everything with a tablespoon of olive oil. 8. Place the dish in the oven (preheated, medium heat, about 180°C) for 20-25 minutes. Remove when it binds slightly on the surface and the vegetables are lightly browned. 9. After removing the dish from the oven, sprinkle with chopped parsley. It can be served warm. Why I make the recipe often It helps me when I have vegetables I want to consume quickly or when I’m cooking for more people and want something meatless but still filling. It can be partially prepared in advance and easily reheated. It’s a good solution for fasting days or when I want an easily adaptable meal from common ingredients. Tips and variations Tips The zucchini should not be cut too small to maintain its texture after baking. If the tomato paste is very dense, thin it with a little water; otherwise, the sauce may turn out too thick. Use a large pan so the vegetables aren’t crowded; otherwise, they will steam instead of sautéing. Don’t add the garlic at the beginning to avoid bitterness. Substitutions Homemade tomato paste can be replaced with store-bought paste, but adjust the taste and possibly add a pinch of sugar if the sauce is too acidic. Bell pepper tofu can be plain, smoked, or even omitted if you don’t have it. You can use any type of short pasta. Variations If you want a more aromatic taste, add a little oregano or dried thyme. At the end, you can sprinkle a bit of nutritional yeast for extra flavor. On non-fasting days, it also works with a little grated plant-based cheese on top for a crunchier crust. Serving ideas Serve warm as a main dish. It pairs well with a simple cabbage or leafy green salad. It can be easily portioned for a packed lunch or picnic. Frequently asked questions 1. Can I use frozen vegetables? Yes, you can use frozen vegetables, especially mushrooms and zucchini. Sauté them directly without thawing, but drain any excess liquid that appears. 2. What kind of tofu works best? Plain or bell pepper tofu is suitable here. Smoked tofu slightly changes the flavor, but it works if you like a stronger aroma. 3. Do I have to blend the peeled tomatoes? It’s not mandatory, but the sauce comes out more cohesive and combines better with the vegetables if you puree them. If you like larger pieces, you can chop them roughly. 4. Can I omit the tomato paste? You can leave it out, but the sauce will be less intense and more watery. In this case, use more peeled tomatoes or a bit of broth. 5. Can I use whole grain or gluten-free pasta? Yes, any type of pasta works, just follow their boiling time and check if they absorb more liquid during baking. Nutritional values Approximately, one serving has about 350-400 kcal, depending on the type of pasta and the amount of oil/tofu used. Protein approximately 12-15 g (due to tofu and pasta), carbohydrates 60-65 g, fats 8-10 g. These are just approximate values; for an exact estimate, check the labels of the ingredients used. Storage and reheating It keeps well in the fridge, covered, for 2-3 days. Reheat in the oven or microwave. I do not recommend freezing, as the vegetables change texture. If there are leftovers, it can also be served cold, as a main dish or side.

Oven-baked pasta with vegetables

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