Roasted Vegetable Pasta Bake

Roasted Vegetable Pasta Bake


3 people made this

I tried this dish one night and it was such a hit with my family. I thought I would share it. Hope you enjoy it as much as my family did.


Serves: 4 

  • 450g butternut pumpkin, peeled, seeded and cut into chunks
  • 2 leeks, trimmed and sliced
  • 150 mushrooms, halved
  • 150g cherry tomatoes
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons olive oil
  • 225g rigatoni or other pasta tubes
  • 200ml creme fraiche
  • 2 tablespoons pesto sauce
  • 150g cheddar cheese, grated
  • green salad, to serve

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 220 degrees C.
  2. Place the pumpkin, leeks, mushrooms, cherry tomatoes and garlic in a 1 1/2 litre ovenproof dish; season. Drizzle over the oil then toss together. Roast for 25-30 minutes until tender.
  3. Whilst the vegetables are roasting cook pasta in boiling salted water according to packet instructions. Drain and return to saucepan. Stir in creme fraiche, pesto and half the cheese.
  4. Add to vegetables in the dish; mix well. Sprinkle over the remaining cheese.
  5. Bake for 10-15 minutes until golden. Serve with salad.

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Reviews (2)


. Fabulous, thanks or sharing. I ommitted the garlic, but added red capsicum and added Marigild Bouillon to the pasta when I cooked it first. - 12 Sep 2012


Very yummy...everybody raved on how tasty it was would definitely make it again - 04 Apr 2015

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