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Simple Roasted Vegetable Pasta Bake
THINLY SPREAD15Ingredients
65Minutes
920Calories
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Ingredients
US|METRIC
2 SERVINGS
- 100 grams carrots (washed and sliced into ½ cm slices, don't measure them for goodness sake, just guess! You don't want them too thick or they will take longer than everything else)
- 100 grams broccoli (washed and broken/cut into small florets)
- 100 grams cauliflower (washed and broken/cut into small florets)
- 100 grams leeks (washed, trimmed and sliced into rounds)
- 100 grams parsnips (peeled and chopped into bite sized chunks)
- 4 cloves garlic (unpeeled)
- 2 Tbsp. vegetable oil
- 1/2 tsp. dried mixed herbs
- salt
- black pepper
- 25 grams butter
- 2 1/2 Tbsp. flour
- 300 mL milk
- 75 grams cheddar cheese (grated)
- 150 grams pasta (I used fusilli)
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NutritionView More
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920Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories920Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat17g85% |
| Trans Fat0g |
| Cholesterol80mg27% |
| Sodium890mg37% |
| Potassium1400mg40% |
| Protein33g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate106g35% |
| Dietary Fiber12g48% |
| Sugars21g |
| Vitamin A200% |
| Vitamin C150% |
| Calcium70% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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