If you’re on the lookout for the perfect Slimming World-friendly comfort food that feels indulgent but stays completely on plan, then you’re going to love this Oven Baked Vegetable Pasta! This hearty, flavour-packed dish is the ultimate go-to for those busy weeknights when you want something filling, warming, and satisfying without reaching for the takeaway menu.Nutritional InformationSlimming World: Syn Free (Using 1 Portion of Healthy Extra A or 4 Syns Per Serving)Weight Watchers: 6 WW Points per ServingCalories: 384 Per Serving
Course Lunch, Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4
Ingredients
300gDried Pasta[Penne or Fusilli work best]
1Large Onion[Peeled, Diced]
200gMushrooms[Sliced]
1Green Pepper[Deseeded, Finely Chopped]
60gSweetcorn[Frozen or Tinned]
2Garlic Cloves[Minced]
200gPassata
1tspDried Mixed Herbs
100gReduced Fat Cheddar Cheese[Grated]
Low-calorie cooking spray
Salt and Pepper to taste
Instructions
Preheat the oven to 180°C (fan) / 200°C / Gas Mark 6.
Cook the pasta according to packet instructions, drain, and set aside.
Spray a large frying pan with low-calorie cooking spray. Sauté the onion and garlic for 2-3 minutes until soft.
Add the mushrooms, green pepper, and sweetcorn. Cook for another 5 minutes until softened.
Pour in the passata and stir in the dried mixed herbs. Season with salt and pepper. Simmer for 5 minutes.
Combine the cooked pasta with the vegetable sauce, mixing well.
Transfer the mixture to an ovenproof dish and sprinkle the grated cheese evenly on top.
Bake for 20 minutes or until the cheese is melted and golden.