Vegan

Old Veggies Pasta Casserole

Vegan
Vegetarian
Pasta
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Portions2 peopleChangeTiming 50 minsView
Ingredients10 IngredientsViewSwitzerland40 % localView
  • 1  aubergine
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 2  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 1  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  cloves fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  teaspoon paprika powder
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 160  grams penne
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  peppers
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  millilitres tomato sauce
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat the oven to 180 degrees Celsius
Peel and finely dice 1 fresh onion and 2 cloves fresh garlic
Wash 1 aubergine, 2 peppers and 2 carrots and cut them into cubes of around 1 cm
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onion and garlic dice and sauté them for about 2 minutes
Add the aubergine, peppers and carrots into the frying pan and fry the vegetables for about 5 minutes
Stir 200 millilitres tomato sauce and 300 millilitres water into the vegetables mix and season the mixture with 1 teaspoon dried oregano and 1 teaspoon paprika powder
Add 160 grams penne into the frying pan and mix everything until it is well combined
Transfer the mixture into a baking dish and cover the baking dish with aluminium foil
Bake the old veggies casserole in the preheated oven at 180 degrees Celsius for about 20 minutes
Take the baking dish out of the oven, remove the aluminium foil and bake the veggies pasta casserole at 180 degrees Celsius for another 10 minutes
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Old Veggies Pasta Casserole

Foodsave Recipes

A white baking dish with baked penne and pieces of aubergines, carrots and peppers on a wooden board
Timing 50 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 1  aubergine
  • 2  carrots
  • 1  teaspoon dried oregano
  • 2  cloves fresh garlic
  • 1  fresh onion
  • 1  teaspoon paprika powder
  • 160  grams penne
  • 2  peppers
  • 2  tablespoons sunflower oil
  • 200  millilitres tomato sauce

Scan for more details

Tools

  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking dish
  • 1 aluminium foil

Old Veggies Pasta Casserole

Foodsave Recipes

Instructions

Preheat the oven to 180 degrees Celsius
Peel and finely dice 1 fresh onion and 2 cloves fresh garlic
Wash 1 aubergine, 2 peppers and 2 carrots and cut them into cubes of around 1 cm
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onion and garlic dice and sauté them for about 2 minutes
Add the aubergine, peppers and carrots into the frying pan and fry the vegetables for about 5 minutes
Stir 200 millilitres tomato sauce and 300 millilitres water into the vegetables mix and season the mixture with 1 teaspoon dried oregano and 1 teaspoon paprika powder
Add 160 grams penne into the frying pan and mix everything until it is well combined
Transfer the mixture into a baking dish and cover the baking dish with aluminium foil
Bake the old veggies casserole in the preheated oven at 180 degrees Celsius for about 20 minutes
Take the baking dish out of the oven, remove the aluminium foil and bake the veggies pasta casserole at 180 degrees Celsius for another 10 minutes