May 6th 2021

A delicious roasted vegetable pasta bake that is low in calories, slimming friendly, vegetarian and easily adaptable to be vegan too!

I love a good old pasta dish recipe, and this is a great addition to my pasta recipe roster! My housemate, who also happens to be my oldest friend, is vegetarian, and created this delicious pasta dish.

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I loved it so much, that I asked her to wrote up the recipe for me to share with you all!

One of the many great things about this dish, other than how delicious it is, is that there are lots of hidden veggies in it. If you have to feed fussy eaters, they will never know they're even in it!

Scroll down for the full recipe and instructions

If you are vegan, this dish can be easily adapted to suit your needs. We used milk and cheese, which you can replace for vegan cheese and oat milk.

This dish is really easy to prepare as well, perfect for weeknight cooking.

This dish has peppers, butternut squash, sweet potato and red onion in the sauce, and you can add as many or as few extra veggies as you like.

Fancy some more recipes?

Like the look of this recipe? I have loads more for you to look through as well! Click the links below for more:

Slimming World Friendly Dinner Recipes

Slimming World Friendly Breakfast

Slimming World Friendly Lunch Recipes

Slimming Friendly Fakeaways

Related Recipes

Spicy Vodka Pasta Recipe

Tomato & Feta Pasta

Roasted Vegetable Pasta Bake Recipe

Extra Easy Syn Value: 2

Healthy Extras: 1 x A per portion

Serves 4

Calorie calculations are via Very Well Fit Calorie calculator and are for guidance only, it is recommended to double check yourself if following a specific calorie plan. All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

You will need:

One small sweet potato, peeled and cubed
Half a butternut squash, peeled and cubed
Two small carrots, peeled and cubed
Whole red pepper, sliced
2 Whole garlic cloves
1 large red onion, roughly diced

Handful of spinach
Pinch of salt, pepper, smoked paprika and cayenne

1 tbsp Olive oil

160g low fat cheese to top

30ml skimmed milk (adjust to desired consistency)

300g dried pasta of your choice (Enough to fill your baking tray)

Method:

Preheat oven to 180 degrees

Add the vegetables to an oven proof dish, drizzle with a small amount of olive oil (or low calorie cooking spray if following SW)

Roast all with olive oil, and an optional drizzle of honey (or maple syrup to make this vegan)

Par boil pasta whilst the veg is roasting, then set aside. Make sure you keep some of the pasta water back!

One veg is roasted, blitz until a smooth consistency in a blender.

Add to saucepan and simmer. Adding milk (plant milk to make this vegan) and pasta water until a nice saucy consistency. Taste and season as desired.

Add pasta to saucepan and mix until coated. Add the spinach until wilted.

Put all into a baking tray, cover with cheese (vegan cheese to make this vegan)

Bake for about half hour or until the cheese is bubbling.

Notes

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself.

All images and content on Sugar Pink Food is copyright protected.

If you wish to share this recipe, then please do so by using the share options provided. Do not screenshot or post recipe or content in full

L x

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