Pasta bake is one of the simplest recipes to enjoy on a cold winter’s night.
Pasta Nutrition
- If consumed in high amounts, pasta can be bad for you because it is a high carb food.
- On the other hand, pasta can provide some nutrients that are important to health.
- Refined or white pasta is the most popular type of pasta. Eating refined carbs has been associated with an increased risk of heart disease, high blood sugar and insulin resistance.
- Whole grain pasta is classically high in fibre, manganese, selenium, copper and phosphorus, while refined pasta tends to be higher in iron and B vitamins as it is often enriched with these nutrients.
- Whole-grain pasta is also lower in calories and higher in fibre and certain micronutrients than refined pasta.
- Fibre moves through the gastrointestinal tract undigested and helps promote fullness. For this reason, whole-grain pasta may be more effective than refined pasta in reducing appetite and cravings.
Ingredients
- 1 large onion, chopped
- 2 sticks celery, thinly sliced
- 1 leek,
- 2 garlic cloves, chopped
- A handful of button mushrooms, sliced
- 1 jar pasta sauce
- 300g whole wheat penne
- Grated cheese, for topping.
Instructions
- Heat a splash of oil in a frying pan, add the onion, and celery, season with pepper and a little salt, then cook until soft. Add the garlic and cook for a little while longer, until the garlic is soft. Remove vegetables and set aside.
- Add a splash of oil into another pan and add the mushrooms.
- Return the cooked veg to the frying pan, add the pasta sauce bring to the boil and simmer for 5-10 minutes.
- Heat oven to 200C. Cook the pasta according to pack instructions. Drain, stir into the vegetables and spoon into a large lasagne dish.
- Spoon grated cheese over the top of the pasta and bake for 20-25 mins or until lightly browned.
- Serve with garlic bread for better enjoyment.