Ingredients
Vegetable Pasta Bake
- 200 gram cheese, cut into cubes
- 1 clove garlic
- 1 medium brown onion, halved
- 20 gram olive oil
- 300 grams thickened cream, (evaporated milk can be used instead
- 75 grams white wine
- 180 grams water
- 1-2 tablespoon TM vegetable stock
- 600 grams vegetables i used mushrooms, cauliflower, broccoli, carrot, celery.
- 300-400 grams Dried Pasta
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cook pasta as per packet instructions.
when pasta cooked drain and pour into a lightly greased baking dish.
Pre heat oven at 180c
place cheese in TM and grate 8 sec/ sp 9. Set aside
clean and dry bowl.
Place garlic and onion in TM and grate 3-4 swec/ sp7. scrape down sides.
add oil and saute from 3 mins/varoma/sp1
add cream, wine, water and vegetable stock and cook 6 mins/100 deg/sp1.
add vegetables and cook 10 mins/100 deg
"Counter-clockwise operation" sp1.pour vegetable mix over pasta and gentle mix to combine.
spread cheese over mix and bake for 15-20 mins or until brown.
Tip
Bread crumbs can be addeed to top before baking if you wish.
Evaporated milk could be used in place of cream.
Chilli can be added for a bit of spice.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have one extremely fussy almost 3 yo I blend all the vegetables and he doesn't know the difference thanks so much a very handy recipe that is perfect for healthy food to pack for kindy too . My kids and entire family love it
Delicious recipe, and makes so much. Used a combination of sour cream and cream as that’s what I had. Blitzed the veg after cooking so it was more hidden for master fussy 3 year old. Added frozen peas and corn as well.
Made this recently using light sour cream & it was excellent. Also added a tin of drained lentils. Making again tonight with broccoli, zucchini, celery, carrot. Love it!
I just made this as a side dish tonight with bought chicken kebabs and only had evaporated milk so I put the entire tin in (about 385g) and dropped the amount of water back accordingly and it turned out well. Used the only fresh vegies I had, which were celery, tomatoes, zucchinis and carrots, going overboard a little at about 810g but it fit in Thermie and the baking dish
. Added half a tablespoon of dried chilli at the end but realised I should have added it at the same time as the cream/evap milk etc but I know that for next time. Fed three teenage boys and myself with pleny of leftovers. Will definitely make this again!
I made this recipe today with lactose free cream. (Would light sour cream work?) It didn't thicken up much, but was certainly tasty. I used zucchini, broccoli, baby spinach and capsicum.
Will make again, for sure. Budget buster meal!
I meant to say I added a can of washed and drained lentils, so delicious.👍👍
Just made this for dinner and yes it's a very tasty meal, will definitely be making it again.
Rhondajc: Thank you for the tip on cooking the pasta, I'm so glad you enjoyed it.
I was a bit concerned the sauce was thin when the veges were cooked, but it was just right when baked with the noodles. I sat my noodles in boiling water as described in a macaroni cheese recipe to save boiling a pot. You prewarm the thermoserver, then while the sauce is cooking, empty the water and put in pasta and fill with new boiling water to the top of the bowl. Allow about 10 minutes ( but check cause I overcooked one lot). Strain and mix with the sauce.
It is a great way to use up veges, and I spiced it up a bit with some chilli.
Yummo!