Baked Cream Cheese Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g mixed frozen vegetables
- 200g cherry tomatoes, halved
- 165g garlic & herb cream cheese
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- salt and pepper to taste
- 200ml vegetable stock
- 100ml milk
- 350g pasta
- 25g grated parmesan
Method
- Preheat the oven to 200c fan.
- Add the frozen vegetables and cherry tomatoes to an oven dish.
- Add the cream cheese on top in the centre.
- Sprinkle the oregano, garlic powder, smoked paprika and a little salt and pepper over the cream cheese and veggies.
- Pour the stock and milk on top of the veggies and place the dish in the oven for 20 minutes.
- In the meantime cook the pasta in a saucepan on the hob according to the package instructions.
- After 20 minutes, remove the dish from the oven and mash the cream cheese with a fork. Mix it with the vegetables and stock to make a creamy sauce.
- Drain the pasta and add it to the dish and mix well.
- Serve immediately with a little grated parmesan.