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Steve Berry > Blog  > High Carb Vegetable Pasta Bake
Vegetable Pasta Bake

High Carb Vegetable Pasta Bake

This nutritious vegetable pasta bake is very high in carbohydrates, making it the perfect meal for fuelling high intensity or long endurance workouts, such as marathons or triathlons. It contains 4 of your 5-a-day including peppers, onions, butternut squash and courgettes. It’s high in calories, so it’s not ideal for weight loss.

Ingredients (for 3 meals):

Fusilli or Penne Pasta (250g)

Butternut Squash (1 large heaped handful of 2cm squares)

Courgette (x1 small – chopped into 2cm pieces)

Onion (x1 finely chopped)

2 Peppers (1 green + 1 red – chopped into 2cm pieces)

Creamy Tomato Pasta Bake Sauce (1 x 500g Jar)

Water (Around 800ml)

Golden Bread Crumbs (150g)

Grated Mozzarella (250g)

Flat Leaf Parsley (20g finely chopped)

Cooking Instructions:

1) Preheat the oven to Gas Mark 6 / 200°C / Fan 180°C

2) Chop the butternut squash into 2cm squares

3) Chop the courgette into small 2cm pieces

4) Finely chop the onion into tiny pieces

5) Dice the green and red peppers into small 2cm pieces

6) Add 250g of pasta to the baking dish

7) Add in 1 full jar of creamy tomato pasta bake sauce

8) Add around 800ml of water and the chopped veg. Mix everything together, ensuring everything is even in the water. Add more water if needed

9) Place the baking dish in the oven for 30 minutes

10) During this time, dice up the parsley into tiny pieces and leave to one side

11) After 30 minutes, carefully remove the dish and give the contents another stir

12) Evenly sprinkle on the bread crumbs, mozzarella and diced parsley

13) Place it back in the oven for another 20 minutes or until the cheese has melted and the bread crumbs are nice and crispy

14) Carefully remove from the oven and place to the side. Allow around 20 minutes for the meal to cool down before serving. Enjoy!