Oven Baked Vegetables with Pasta

A very simple and cheap dish, perfect for the mid week headache of "what should I have for dinner?". I often use vegetables that are "past their best" (the ones that end up at the back of the vegetable drawer) and I often dig out left over grated cheese from the freezer as well (you know, those very ends not suitable for anything but melting). You can use other vegetables such as mushrooms, onions, broccoli, cauliflower, potatoes, celery and more.  I use pasta to make the dish more filling although if you are gluten intolerant you can use brown rice instead of the pasta.

You will need a medium/large oven proof baking dish for this recipe.

Simple and healthy, always a good combination

This recipe is:

  • Nut free

Oven Baked Vegetables with Pasta

Serves 2-3


  • 1 leek, halved and sliced finely
  • 1 pepper (red), chopped or sliced fairly finely
  • 60 grams (2 oz) low fat cheese (such as low fat mozzarella or Gouda), grated
  • 10 grams (¼ oz) parmesan, grated
  • 20 millilitres (½ fluid oz) soy milk
  • 2 egg whites (please use free range eggs)
  • 1 egg (please use free range eggs)
  • Pinch of parsley
  • Pinch of salt (Himalaya or sea salt)
  • Pinch of pepper (black)
  • 1 yeast free vegetable stock cube
  • 85 grams (3¼ oz) spelt pasta (Fusilli, Farfalle or Penne (spirals, bows or small tubes))
  • 85 grams (3¼ oz) fresh or frozen green peas
  • 85 grams (3¼ oz) tinned or frozen sweetcorn


  1. Wash the leek, halve and slice finely. Discard the very ends.
  2. Halve the pepper, discard the stem and scoop out the seeds and membranes. Chop or slice fairly finely.
  3. Grate the 60 grams cheese (set 30 grams (1 oz) aside) and the 10 grams parmesan.
  4. Combine the 1 egg and 2 egg whites, 20 millilitres soy milk and 30 grams cheese in a medium bowl. Add a pinch of parsley, salt and pepper and set aside.
  5. Fill a medium saucepan with water and fill it half way with water. Add the vegetable stock cube and heat the water up to boiling point.
  6. Add the 85 grams peas, 85 grams sweetcorn, pepper and leek and cook for 5 minutes.
  7. Add the 85 grams pasta and cook 2 minutes less than according to instructions on the packet (5-7 minutes should do). Leave al dente (don't cook it so that it becomes too soft).
  8. Place the ingredients of the saucepan in a sieve and drain. Transfer the drained ingredients to a large bowl.
  9. Add the egg mixture to the pasta mixture and combine well.
  10. Transfer everything to a oven proof baking dish.
  11. Top with the remaining 30 grams cheese and the 10 grams parmesan.
  12. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.


  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • You can use regular stock cubes instead of yeast free ones.
  • If you have any left overs, these can be frozen and re-heated.
  • You can use other vegetables in this recipe such as mushrooms, onions, broccoli, cauliflower, potatoes, celery and more.
  • You can freeze this dish and re-heat later.
  • You can use  oat milk, rice milk, almond milk or skimmed milk instead of the soy milk.