High carbVeg-heavy

Vegetable Pasta Bake

Undercook the pasta by two minutes.

45 min Serves 2 Stove, Saucepan, Oven

Per serving

581

kcal

24.9 g

protein

77.3 g

carbs

18.9 g

fat

4.3 g protein per 100 kcal · 7.2 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Pasta, dry weight150 g
  • Passata300 g
  • Courgette / zucchini150 g
  • Bell pepper (red)120 g
  • Mozzarella100 g
  • Onion80 g
  • Olive oil12 g

Method

  1. 1Boil the pasta two minutes short.
  2. 2Fry the vegetables until they colour, add the passata.
  3. 3Combine, top with mozzarella, bake at 200°C for 20 minutes.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Cooking pastaShow

Plenty of salty, fast-boiling water and a taste near the end are the whole secret.

  1. Use about 1 litre of water per 100 g of pasta. Bring it to a rolling boil, THEN add salt — about a level teaspoon per litre.
  2. Add the pasta and stir for the first minute so it doesn't stick together. No oil needed.
  3. Start tasting a piece 1–2 minutes before the time on the packet. 'Al dente' means soft but with a slight firm bite in the very middle.
  4. Before draining, scoop out a mug of the cooking water. A splash of it makes sauces glossy and helps them cling.
  5. Drain, don't rinse, and mix with the sauce straight away.
Frying and stir-fryingShow

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

  1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
  2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
  3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
  4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.