Chickpea and Vegetable Pasta Bake
A vegetarian option for pasta bake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.schoolfoodmatters.org.au.
Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Whisk
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Can opener
Ingredients
- Olive oil - As needed
- Garlic, peeled and crushed or finely diced - 10 grams (2 cloves)
- Onion, diced - 140 grams
- Mixed vegetables*, cut into small cubes - 400 grams
- Canned chickpeas, drained - 2 x 400 gram tins
- Margarine^ - 100 grams
- White flour - 100 grams
- Reduced fat milk - 1 litre
- Salt reduced vegetable stock powder - 10 grams
- Dijon mustard - 25 grams
- Reduced fat cheddar cheese, grated - 100 grams
- Parsley, finely diced - 1 tablespoon
- Salt and pepper - To taste
- Pasta (dry) - 500 grams
- Breadcrumbs - 60 grams
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