Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 5.64 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 200grams artichokes, store bought jar and drained
- 320grams penne pasta
- 1 large carrot, peeled and diced
- 1 large red onion, peeled and diced
- 1 small leek, peeled and sliced
- 4 cloves garlic, peeled and diced
- 100grams mushroom, washed and sliced
- 500grams bechamel sauce, store bought
- 1teaspoons canola oil
- 1teaspoons sage
- 80grams parmesan, grated
- 50grams panko bread crumbs
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
33.2grams
Fat
30.8grams
Carbs
146grams
Sugars
14.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A heart warming pasta bake with plenty of creamy vegetables is a comforting dinner
Method
Step 1 of 8
Pre-heat the oven to 180°C.
Step 2 of 8
Cook the pasta as per pack instructions in salted water and set to one side which should take about 15 minutes.
Step 3 of 8
Pan fry the carrots, onions, garlic and leek in a large pot with the canola oil on a medium heat for 5 minutes while stirring.
Step 4 of 8
Add the mushroom and artichokes to the pot and cook for a further 3 minutes.
Step 5 of 8
Add the sauce to the pot and allow to simmer for 10 minutes or until the sauce begins to thicken.
Step 6 of 8
Add the cooked pasta and sage to the pot and cook for 2 minutes while ensuring everything is combined fully.
Step 7 of 8
Transfer the contents to an oven proof dish and cover with the parmesan and breadcrumbs evenly.
Step 8 of 8
Bake in the oven for 15 minutes and then remove from the heat.
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