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1300 543 725 Green Pasta Bake
Chef Gina
Onsite Chef @ Elizabeth St.
What I love about this recipe is how easy and versatile it is. It’s a great way to get your 5 serves of veggies a day in without trying.
Ingredients
- 2 heads broccoli – rough chopped stems included
- 6 cubes of frozen spinach
- 2 pieces zucchini – rough chopped
- 1 tsp vegeta or vegetable stock
- 4-6 cloves minced garlic
500ml coconut cream - Salt & ground white pepper to taste
- ½ cup parmesan cheese
- 1 x 500g packet of pasta
- Shredded mozzarella and tasty cheese to top
Optional Additions
- 1 c cottage cheese or cheese or favorite cheese to put in sauce
- Grilled chicken to serve
- Roast salmon to serve
Method
For the Sauce
- Wash and prepare the veggies. Set aside about 2 gloves minced garlic and some broccoli to roast for garnish.
- Place the remaining broccoli, garlic, frozen spinach, zucchini and vegeta in a heavy based pot, add water to barely cover the top of the veggies (approximately 3 cups) and bring to a boil.
- Once boiling, turn down to a simmer. When the vegetables are tender, with a stick blender blend until smooth.
- Whisk in coconut cream, season with salt and pepper to taste and add cheeses of choice. Set aside.
For the Pasta
- Boil pasta of choice in salty water according to packet instructions, however cut cooking time by 2-3 minutes as it will be baked in the oven with the sauce and continue to cook in there.
For the Garnish
1. Preheat oven to 200C. Coat broccoli with olive oil and season with salt and pepper. Roast for 15-20 minutes until golden brown.
To Finish
1. Mix pasta and sauce together, place into an oven proof dish top with shredded mozzarella and tasty cheese and bake in a 180c oven until golden brown. Approximately 20 minutes.
2. Serve with garlic roast broccoli on top and enjoy.
Tips & Tricks…
Doing meat-free Mondays?! Add 250g of cottage cheese to sauce to increase protein content.
Got a baby on purees?! When making the sauce omit the vegeta and set some of the blended greens aside for bub. Season with vegeta after and continue on to follow the recipe for the rest of the family.
Feeding vegans?! Omit parmesan cheese and opt for vegan cheese or nutritional yeast.
Need more protein?! Serve it up with some grilled chicken or roast salmon.
Gluten free?! Swap regular pasta out for gluten free varieties.
Low carb?! Swap pasta out for zoodles.
On a budget?! Swap fresh broccoli for frozen.
Time poor?! Double the recipe and freeze half of the sauce, note freezes and last longer without cheese. It lasts up to 3 months in the freezer.
