High Protein White Sauce Pasta Bake (Vegetarian, Meal Prep)

I have not posted a savoury recipe in a while, so I thought I would share with you one of my favourite meal prep lunch recipes with you. It’s one of my favourite pasta dishes and I can have it everyday 😊 And it’s also vegetarian so it’s perfect for meatless Monday’s 🙂

This is my high protein white sauce veggie packed pasta bake – I used broccoli, carrots, mushrooms, frozen peas & red onions for my veggies. But you can pretty much use your favourite vegetables or vegetables that you have in your fridge. I added cottage cheese for my choice of protein, ricotta for a creamy texture & seasoned with san elk veggie stock for an extra tasty pasta bake. I also used wholemeal spiral pasta. And it stays fresh in the fridge for 4-5 days, so it’s perfect for meal prepping 😉 And it makes a quick and delicious dinner when you are pressed for time 😊

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Serves 3-4 people

Ingredients

  • 2 tsp olive oil,
  • 1 red onion, sliced
  • 3 garlic cloves, minced 1 head broccoli, cut into florets
  • 2 carrots, sliced
  • 200g mushrooms, sliced
  • 1 cup frozen peas
  • 200g cottage cheese
  • 100g ricotta
  • 2-3 tsp dried mixed herbs
  • 2-3 tsp veggie stock or salt to taste
  • 3-4 tbsp almond milk
  • 1 tbsp flour
  • Black pepper to taste
  • 200g uncooked wholemeal pasta or your favourite pasta (pasta for 4 servings)
  • 60g shredded Parmesan
  • 3-4 tbsp breadcrumbs
Method

  1. Cook the pasta according to packet directions;
  2. In a pan, place the olive oil, onions & garlic on a medium high heat & cook until t he onions becomes translucent. Add some water if the onions starts to stick to the pan;
  3. Add the broccoli & carrots & cook until slightly cooked. Add the mushrooms & peas & cook until slightly cooked;
  4. Add the cottage cheese, ricotta, veggie stock/salt, dried mixed herbs, flour, almond milk & pepper & stir until well combined. Turn off the heat & add the cooked pasta & stir until well combined;
  5. Preheat the oven to 160 degrees Celsius. Transfer the pasta mixture to a lasagne tray. Then evenly top with the parmesan & breadcrumbs & bake for 30-40 minutes or until parmesan/breadcrumbs becomes golden brown;
  6. Enjoy 🙂

Happy cooking,

Suba Xx

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