With a 1 year old in the house, I’m always on the lookout for dinners that everyone can eat (I’m soooo not a fan of making separate dinners!)… and this Thermomix Hidden Vegetable Pasta Bake ticks all the boxes. It’s packed full of vegetables, makes a big batch of pasta bake (so plenty of leftovers) AND it tastes great.
The thing I like the best about this pasta bake is that you can chop the vegetables as chunky or as fine as you like. I did mine quite small to make it easier for my son to eat, but it’s totally up to you.
One little word of warning!! You will need to remove a few big scoops of the pasta sauce mixture and place it into the base of your baking dish before adding the pasta to cook… or it will definitely overflow! Make sure the mixture is just below the ‘max line’ after you’ve added the pasta and you’ll be fine!
So there you have it! A totally family-friendly, one-year-old-approved Thermomix Hidden Vegetable Pasta Bake!!!!
If you like this recipe, make sure you check out our Thermomix Vegetable Soup
Thermomix Hidden Vegetable Pasta Bake
Print Pin RateIngredients
- 1/2 onion , halved
- 1 tsp minced garlic
- 20 g olive oil
- 1/2 red capsicum , halved
- 1/2 zucchini , roughly chopped
- 1 small carrot , roughly chopped
- 1/4 butternut pumpkin , roughly chopped (approximately 200g)
- 120 g tomato paste
- 1 X 400g can chopped tomatoes
- 1 X 420g tin cream of chicken condensed soup
- 400 g water
- 2 tsp vegetable stock
- 300 g short pasta
- 200 g cheddar cheese , grated
Instructions
- Place the onion into the Thermomix bowl.
- Chop Speed 8, 5 seconds.
- Scrape down the sides of the bowl, add the olive oil and garlic and cook on 120 degrees, 3 minutes, Speed 1.
- Add the red capsicum, zucchini, carrot and pumpkin and chop for 7 seconds, Speed 7 (chop for longer or less time depending on how fine or chunky you would like).
- Add the tomato paste, chopped tomatoes, can of cream of chicken soup, water and vegetable stock and cook on Varoma, 10 minutes, Speed 2.
- Preheat oven to 180 degrees celsius (fan-forced).
- Remove 3-4 large scoops of the sauce and place into the bottom of a well greased baking dish (remove enough sauce so that it's just below the max line once the pasta has been added).
- Add the pasta and stir through.
- Cook on Varoma, 10 minutes, Reverse, Speed Soft (the length of time will depend on the size of the short pasta used) - the pasta will be al dente.
- Pour the pasta into the casserole dish, grate the cheese over top, and place into the oven for 20 minutes or until the cheese is golden.
Comments 25
Just love my Thermomix. Have it with me now in my caravan.
Author
Perfect!!
When does the can of chopped tomatoes go in? I can’t see it there?? Or am I going loopy!?
Author
Woopsies!!! You’re not going crazy at all!!! Please blame my toddler-sleep-deprived mind!! The recipe is all fixed now! xx
Hi, I am a vegetarian. This recipe looks great, but what could I use stead of cream of chicken?
Author
You could use Cream of Mushroom perhaps?
Love these receipts! Love you site! Thanks so much.
x
Author
Thank you so much!! xx
Is this recipe suitable for freezing??
Author
Absolutely!
What can be used instead of the tin cream of chicken soup please
Thank you so much for your site! I just purchased a thermomix and was so overwhelmed with the recipes I had found with endless fresh herbs and spices and dishes not suited to my family. I’m so relieved to find your site.
Author
That’s so wonderful to hear!!!! Enjoy your Thermie!!! xx
Wonderful! Can’t wait to bake this. Can I please ask – is it 2 teaspoons of vegetable stock paste or liquid stock?
Author
Hi Gee, either 2 tsp powder stock or 2 tsp vegetable stock paste. If you’re using the liquid stock that you buy at the supermarket, you can substitute it for the water.
Would love to know what could be used instead of the cream of chicken soup?! Thanks in advance.
Author
Hi Kylie, I really recommend using the cream of chicken soup tin as it’s nice and thick. I know some people have successfully substituted the soup tin for a tin of evaporated milk or a tub of cream with some chicken stock – however, I haven’t personally done this myself. Good luck!
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Can you add chicken breast to this recipe? If so at which step?
Author
Hi Shelby, I haven’t made this with chicken breast before sorry!
Hi, love the look of this recipe. Im wondering if the condensed soup could be changed as I’m lactose intolerant? Do you have an idea of what I could use instead? Regards
Author
Hi Kim, you could try adding a little extra chicken stock instead?
Easy recipe and makes a HUGE amount. Portioned the left overs for the freezer and when warmed up put them in small thermos containers for the kids lunches. Perfect- they had no idea there was no meat in the sauce that looked like it did!
Sorry forgot to add I had made a creamy mushroom sauce and the left overs I added in place of the canned chicken soup. Plus the veg stock paste. This was a winner!