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    You are in: Home / Recipes / Pasta Veggie Casserole (Can Be Vegan) Recipe
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    Pasta Veggie Casserole (Can Be Vegan)

    Pasta Veggie Casserole (Can Be Vegan). Photo by Karen Elizabeth

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Lalaloula's Note:

    This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)

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    Units: US | Metric


    1. 1
      Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
    2. 2
      In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
    3. 3
      Season the sauce with the spices adjusting amounts to your taste.
    4. 4
      Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
    5. 5
      Enjoy! :).

    Ratings & Reviews:

    • on September 03, 2012

      Excellent! Definitely a 5 star recipe. I love that it was creamy without any cream or butter. I would add more broccoli and carrots next time just to make it even more healthier. I used vegan cheese, forgot the rosemary and used 2 Cups of soy milk 1/2 a cup of rice milk...It was delicious. I will say my four year old didn't care for it, but my one year old did so it may not be the best dish for every kid's taste buds, but I give it five stars for sure.

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    • on May 14, 2012


      Loved this, made it as the vegetarian dish when the family came for dinner, very tasty and a meal to enjoy at any time, lovely for guests but really nice to enjoy whenever you feel like a comfort pasta bake! I used penne pasta, I did cook my carrots a bit longer because DH prefers his vegetables not too crunchy. Taking note of Annacias review, I did increase the amount of sauce, I confess I do like a lot of sauce with pasta, and I used regular milk with a bit of cream for a good creamy and very flavourful sauce. I didn't top with cheddar, simply because I don't always fancy cheddar, I used some parmesan which doesnt show up as well as the cheddar would have, but which was very nice nonetheless. Thank you Loula, a lovely recipe which we all very much enjoyed, it was made for I Recommend tag game.

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    • on June 07, 2011


      Although I made this when my vegetarian son & DIL were here for dinner one evening, I did use a milk with 2% fat! Other than that, though, your recipe was pretty much followed, though I also cut back slightly on the amount of chili powder & cayenne pepper! Very flavorful & thoroughly enjoyed by everyone! Thanks for posting it! [Tagged & made in Please Review My Recipe]

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    Read All Reviews (5)


    Nutritional Facts for Pasta Veggie Casserole (Can Be Vegan)

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.8
    Calories from Fat 115
    Total Fat 12.7 g
    Saturated Fat 6.1 g
    Cholesterol 23.2 mg
    Sodium 325.7 mg
    Total Carbohydrate 63.9 g
    Dietary Fiber 5.4 g
    Sugars 10.9 g
    Protein 18.3 g

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