Mrs. Jackson Cooks

Life through food

Hangover comfort: Easy creamy vege pasta bake

on November 7, 2011

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We’d been out with friends on Saturday night, and so yesterday, we were just moping about the house with hangovers. Unfortunately, we’re too old not to get hangovers! And we just wanted some comforting stodge to soak up some of the toxins. So I made a vege pasta bake. Mostly because I couldn’t bothered to defrost any meat. Plus we’d been out for a meal on Saturday night so eating less meat seemed like a good idea.

This is really easy, and is essentially like making vege lasagne but with pasta instead of lasagne sheets – and there’s no layering. My poor head couldn’t have coped with anything complicated in any case!

It would work as a quick and easy midweek meal too, and depending on what veges you put in, could be quite kiddy friendly too. I used carrots and mushrooms but really anything would work – peas, sweetcorn, peppers, celery…whatever you have in the fridge really.

It’s also relatively low in calories for a cheese and pasta fuelled dinner – 588 calories apparently. So if you’re on that party dress diet, this is a good dinner option – and you won’t feel like you’re dieting with this at all.

Creamy vege pasta bake

Serves 3

  • 200g pasta shapes
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 200g chestnut mushrooms, sliced
  • 400g tin tomatoes
  • 1 tbsp tomato puree
  • 2 tsp of mixed herbs or assorted dried herbs (basil, oregano, thyme etc)
  • 1 tsp sugar
  • salt and pepper
  • 2 tbsp butter (or margerine)
  • 2 tbsp plain flour
  • 5-600ml milk
  • salt & pepper
  • 70g cheddar cheese, grated
  • 1 egg
  • 30g parmesan cheese, grated
  1. Preheat the oven to 200 degrees celsius
  2. Boil the pasta according to the packet instructions, drain and set aside
  3. In a saucepan or high sided frying pan, heat the oil on a medium heat. Add the onion and carrot and fry until softened.
  4. Add the mushrooms and continue to fry until the mushrooms brown.
  5. Then add the tin of tomatoes (and rinse out the tin with water and add the water to the pan) breaking them up with the spatula or spoon. Mix well.
  6. Cook for a minute before adding the puree, herbs and sugar. Stir well. Bring to the boil, then reduce to a simmer and cook until the veges are cooked through and you have a thick tomatoey sauce (about 15 minutes).
  7. Meanwhile, melt the butter in a separate saucepan. Then add the flour, mixing well to combine into a paste. Cook for a couple of minutes.
  8. Then gradually add the milk whisking constantly to remove lumps, until you have a thin sauce. Bring to the boil, and simmer until it thickens to the desired thickness (quite thick sauce). Add 2/3 of the cheddar to the sauce and mix well. Then add some salt and pepper to taste. Remove from the stove.
  9. When the tomato sauce is ready, add salt and pepper to taste before adding the drained pasta to the sauce and mix well to combine. Tip this into a baking dish.
  10. Beat the egg into the cheese sauce and pour over the pasta and tomato sauce.
  11. Sprinkle the remaining cheddar and the parmesan over the cheese sauce and put in the middle of the oven for about 20-30 minutes or until cooked through and the cheese is a golden brown.
  12. Serve immediately with garlic bread and feel your hangover subside 🙂

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