Biodiversity in farming and growing organic produce will ensure our ecology is maintained in a balanced way. Eating regionally, seasonally and using sustainable produce is what I am about. Here my recipe for vegetarian pasta bake makes use of only organic products.
Head straight on to the recipe for Vegetarian Pasta Bake ♥
My seven year anniversary of writing Lavender and Lime slipped by without much notice. In that time I have made my best effort to stick to my philosophy of eating as regionally as possible. We eat seasonal ingredients and I believe that this has contributed to our good health.When invited by Faithful to Nature to take part in their organic recipe challenge I was obviously interested. Together with other bloggers, all I had to do was create one vegetarian, seasonal, organic summer family meal. The recipe had to incorporate fresh produce from a retailer of my choice and pantry ingredients from Faithful to Nature. As this is the way we eat, the challenge was easily met. I chose to make a vegetarian pasta bake as the recipe can be adapted to suit the seasons.
Today’s inspiration ♥ Recipe For Vegetarian Pasta Bake ♥ can be found on Lavender and Lime #faithfulfood @faithful2nature Click To Tweet
September is classified as spring and the following vegetables are in season or coming into season right now: artichokes, asparagus, aubergines (eggplants), baby marrows (courgettes/zucchini), beetroot, broccoli, Brussels sprouts, butternut, cauliflower, corn on the cob, kale, parsnips, red onions, turnips and watercress. We are not spoilt for choice when it comes to readily accessible organic produce in Gordons Bay but on a Saturday morning there is a farmers’ market at Paardevlei and one of the local producers sells organic vegetables and fruit. I let the produce available dictate the vegetables in my dish and I added just enough to make this a generous family meal.
Click on the links for conversions and notes.
Organic Vegetarian Pasta Bake
- 1 medium organic butternut **
- 15 mls organic olive oil, plus extra for drizzling *
- 15 mls organic onion powder, plus extra for seasoning *
- 500 g organic spelt spirelli pasta *
- 50 g organic dried tomatoes *
- 400 g tin organic tomatoes ***
- 5 large organic spring onions **
- 10 mls organic black cumin seeds *
- 1 medium organic cauliflower **
- 5 mls organic turmeric *
- 125 mls organic vegetable stock ***
- 1 large bunch of kale **
- Preheat the oven to 200° Celsius
- Peel and remove the seeds from the butternut and cut into bite size pieces
- Place into a roasting pan, drizzle with olive oil and season with onion powder
- Place into the oven and bake for 20 minutes then remove and set aside
- Bring a large pot of water to the boil
- Cook the pasta for one minute less than stated on the packet
- Drain and drizzle with olive oil and set aside
- Put the dried tomatoes into a bowl and cover with the tinned tomatoes and set aside
- Place 15mls olive oil into a large frying pan
- Add the spring onions and sauté over a medium temperature until soft
- Add the cumin seeds and continue to cook until you can smell the aroma from the seeds
- Trim and cut the cauliflower into small florets and add to the frying pan
- Add the onion powder, turmeric, tomatoes and stock and stir to combine
- Continue cooking until the cauliflower is nearly soft
- Roughly chop the leaves of the kale
- Remove the vegetables from the heat and add the kale, stirring to combine
- Place all the ingredients into a super large mixing bowl and stir to combine
- Place everything back into the roasting pan and cook in the oven for 20 minutes
- Remove from the oven and serve hot
** purchased from Paardevlei Farmers Market
*** purchased from Woolworths Gordons Bay
Eat this within 24 hours or freeze into meal portions for defrosting overnight in the fridge.
Faithful to Nature Organic Recipe Challenge
Other bloggers have posted:
- Spring Vegetable and Red Pesto Tart
- Steamed Rice Cake And Veg Bowls – Taiwanese-style
- The Ultimate Green Basil Pesto Pasta
- Dhal Coconut Curry With Aubergine & Spinach
- Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower
- Three Grain Rice Paper Rolls with Miso Peanut Butter Dipping Sauce and Kale Soil
- Green Falafel with Green Freekeh Tabbouleh Salad & a Yoghurt & Tahini Sauce
Disclosure: I was invited to take part in Faithful to Natures’ Organic Recipe Challenge by Jackie Busch of Liquidlingo Communications. I received a R1000 Faithful to Nature voucher to purchase the pantry items I needed. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime October 7:
- 2015 – In My Kitchen October 2015
- 2012 – Interview With Chantel Dartnall
- 2011 – Chocolate Chip Cookies / Something Savoury Challenge: Shin
- 2010 – Truffles
35 thoughts on “Vegetarian Pasta Bake”
Looks super tasty Tandy.
Have a beautiful weekend.
🙂 Mandy xo
Thanks Mandy 🙂
This sounds delicious and I’ve not used kale before in a pasta bake so I will need to try that!
Please let me know what you think of it 🙂
CONGRATS on 7 years of blogging Tandy! What a fantastic feat! And speaking of fantastic – this vegetarian pasta bake sure fits the bill!
Thanks Shashi 🙂
I love vegetarian pasta. And yours look super awesome, Tandy. Love the use of kale.
Thanks Anu 🙂
Yum, I love pasta bakes and I love organic products:)
Then this is a great dish for you 🙂
Lovely…makes me feel full of vitamins just looking at it!
That is a great result then 🙂
Well 7th anniversary! And a great message you work on by sharing a great organic and local to you recipe!
Thank you Evelyne 🙂
Congrats on the seven years Tandy!!! love this dish, this is the way we love to eat, seasonal and local. Beautiful meal.
Thank you Cheri 🙂
Looks positively delicious… and healthy.
Thank you Liz 🙂
A big congratulations to you Tandy!! A very happy and delicious 7 years it has been too! 😀
Thank you Lorraine 🙂
Couldn’t agree more with your opening two sentences.
Thanks Sally 🙂
It looks so healthy and delicious. All my favourite veggies, yum! Thank you for the link as well. xx
My pleasure xox
What a perfect healthy but filling dish for my household of boys.
They should devour it in one sitting!
This sounds almost to healthy to eat! Except that I’m sure it tastes awesome and can’t wait to give it a go! After all it is a new year and one of my resolutions is to get healthier!
This is an extremely delicious way of doing so 🙂
Wow – what a delicious and healthy recipe. My youngest has just decided to become a vegetarian, so thim might come in handy!
I wish you luck with that Amanda 🙂