Veggie Pasta Bake


  • 2 tbsp olive oil
  • 1/2 cauliflower head
  • 300g pasta (we recommend penne, rigatoni or spirals)
  • 1 brown onion
  • 2 carrots
  • 2 celery stalks
  • 2 tbsp plain wholemeal flour
  • 2 cups milk
  • 1 cup cheese
  • 1/2 cup parmesan
  • 1 can borlotti beans
  • 1 cup baby spinach


  • Prep Ingredients: Cut the cauliflower head into florets and slice the celery stalks.
  • Preheat oven to 200°C. Place cauliflower florets on a tray, cover with oil and season with salt and pepper. Cook in the oven for 15 minutes.
  • Cook the pasta in boiling water by following the packet instructions.
  • Pour some oil into a saucepan over medium heat.
  • Add onion, carrot and celery in a pan and cook for 5 minutes.
  • Stir flour into the saucepan and until it's absorbed by the veggies.
  • Reduce the heat and gradually add in milk, cheese and 1/2 of the parmesan until well combined.
  • Combine beans, spinach, cooked pasta, cauliflower and cheesy mixture in a bowl and combine well.
  • Transfer the mixture into a baking dish and cover with the remaining parmersan cheese. Bake for 25 min or until golden on top.

Don’t feel restricted by the veggies mentioned in the recipe. Mix and match the flavours by throwing any old veggies you have lying around. Good variations include Broccoli, Eggplant, zucchini & mushrooms.