Recipe | Roasted Veg & Feta Pasta Bake

Link up your recipe of the week

I’ve had so much fun joining in with Vicky’s Prose for Thought linky, that I thought I’d join in with another linky this week. This time Recipe of the Week which is run by the clever Emily at A Mummy Too.

This is a quick, healthy and comforting hot meal, that is versatile enough to adapt so you can make good use of any seasonal veg you might have lying around. Courgette/aubergine or squash/sweet potato would work just as well. You could add crispy bacon, small roasted onions or garlic for extra sweetness and flavour.

imageServes: 4 adults or 2 adults & 2 kids

Cooking time: <30 mins


  • 8 oz pasta shapes (I used radiattore, but fusilli or penne can easily be substituted)
  • 2 medium carrots, sliced lengthways and chopped into bite sized chunks
  • 4 oz mushrooms, quartered
  • 1 red pepper, chopped into bite sized chunks
  • 1 yellow pepper, as above
  • Mixed herbs
  • Garlic salt (or a few whole bulbs of fresh garlic if you prefer)
  • Creme fraiche – 4 tbsps
  • Tomato puree – 1 tbsp
  • 1 pot feta cheese cubes


    1. Heat the oven to 200C (Fan 180C) and roast the veg in bite size pieces for 20 mins. Sprinkle over a little dried mixed herbs and garlic salt to season first.
    2. Meanwhile, bring a saucepan of water to the boil and cook the pasta according to the instructions. Usually 10-12 minutes.
    3. Drain the cooked pasta and mix in the creme fraiche and tomato puree.
    4. Add the roasted vegetables and transfer to an oven proof dish.
    5. Pop under a preheated grill for ten minutes or until the feta starts to soften.
    6. Spoon into bowls and serve with a fresh green salad or even a cheeky glass of white wine!

What’s your favourite quick Autumn supper? Please leave a link in the comments box below or hop on over to join in with the Recipe of the Week linky over at A Mummy Too.

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