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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 Information
Slimming World: Syn Free (Using 1 Portion of Healthy Extra A or 4 Syns Per Serving)
Weight Watchers: 6 WW Points per Serving
Calories: 384 Per Serving
Course Lunch, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 300g Dried Pasta [Penne or Fusilli work best]
  • 1 Large Onion [Peeled, Diced]
  • 200g Mushrooms [Sliced]
  • 1 Green Pepper [Deseeded, Finely Chopped]
  • 60g Sweetcorn [Frozen or Tinned]
  • 2 Garlic Cloves [Minced]
  • 200g Passata
  • 1 tsp Dried Mixed Herbs
  • 100g Reduced 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.