With the weather beginning to cool down in some parts of the country, it’s time to think about winter warmers to keep you cosy and nourished throughout the season. This delicious vegetarian pasta bake is a great way to kick off your winter recipe routine and is a fast favourite thanks to its versatility. 

While this version combines broccoli and mushrooms with parmesan and bocconcini, you can use any veggies you have on hand and mix things up every time you make it. Try cauliflower and peas for something different, or add extra herbs, such as parsley, to the original recipe. The crunchy topping really takes things up a notch, with pepitas (pumpkin seeds) and bread crumbs creating the perfect golden crust. 

Serve hot out of the oven with a light salad, or enjoy on its own. Dig in! 

Ingredients

• Olive oil spray
• 500g rigatoni pasta
• 50g butter, chopped
• 1 large brown onion, chopped
• 4 cups broccoli
• 4 cups mushrooms
• 2 garlic gloves, chopped
• 1 tsp ground allspice
• 1/4 tsp ground cloves
• 2 tsp vegetable stock powder
• 300ml thickened cream
• 1 1/3 cups milk
• 1 cup finely grated parmesan
• 1 cup chopped kale
• 200g french stick, crust discarded, chopped 
• 2 tbsp pepitas (pumpkin seeds)
• 8 pieces cherry bocconcini

Method

1. Preheat oven to 200°C. Grease large baking dish. 
2. Cook pasta following packet directions. Drain, reserving 1/2 cup cooking liquid. 
3. Melt butter in large frying pan over medium heat.
4. Add broccoli, mushrooms, onion and garlic. Cook, stirring, for one minute. 
5. Add stock powder, cream and milk. Bring to simmer. Cool 10 minutes. 
6. Place 3/4 cream mixture in a food processor. Process until mixture is smooth. 
7. Combine pasta, cream sauce, 3/4 cup parmesan, kale and reserved cooking liquid in large bowl. Season with salt and pepper. Spoon into prepared baking dish. 
8. Wash and dry food processor bowl. Process bread until coarse crumbs. Combine breadcrumbs, pepitas and remaining parmesan in small bowl. 
9. Sprinkle over pasta. Top with bocconcini. 
10. Spray with oil. Bake for 20 minutes.