Slide 1 of 1
Vegan
Old Veggies Pasta Casserole
Portions2 peopleChangeTiming 50 minsViewIngredients10 IngredientsViewSwitzerland50 % localView
Share and Save
Ingredients (10)
- 1 aubergine
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 carrots
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere 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 productionWhere can I buy it locally? - 2 cloves fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon paprika powder
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 160 grams penne
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 peppers
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 200 millilitres tomato sauce
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere 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
Local shopping
Seasonality
Portions (2)
Tools (6)
Timing (50 mins)
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 |