Baked veg, mozzarella & lentil pasta

Baked veg, mozzarella and lentil pasta

Why this is peri-perfect… Ahhh, the days of eating white pasta smothered in melty cheese are overrrr, BUT, this is the next best thing… This peri-perfect pasta dish brings together everything your midlife body loves most: plant-based protein from lentil pasta to keep blood sugar steady, calcium-rich mozzarella for bone health, and plenty of colorful roasted veggies for hormone-friendly fibre and antioxidants. The spinach adds an extra boost of iron and magnesium - key minerals for energy and calm through perimenopause. It’s balanced, satisfying, and importantly - and absolutely GIANT serve.

Ingredients (2 serves)

2 capsicums, sliced into strips

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

12 cherry tomatoes, halved

2 tsp olive oil

100g lentil pasta (dry weight, ~50g per serve)

50g baby spinach leaves

250g light mozzarella, torn into pieces

Instructions:

1.     Preheat oven to 180°C (fan).

2.     Toss veggies (capsicum, zucchini, onion, tomatoes) with olive oil, salt, pepper, and a pinch of dried oregano. Spread out on 2 lined baking trays.

3.     Roast for 25–30 minutes, until golden at the edges and softened.

4.     Meanwhile, cook pasta according to packet instructions. When pasta is cooked, drain off the boiling water in a sieve with the spinach - to wilt it.

5.     In a large bowl, combine the roasted veggies, hot pasta, and spinach. Toss well.

6.     Fold in mozzarella, so it gets warm and melty. Pour all ingredients into an oven-proof serving dish and bake for 10 mins until cheese starts to brown on top.

7.     Serve warm with extra basil or parsley.

Per serve: Calories: 400, Protein: 30g, Carbs: 36g, Fat: 13g

Baked veg, mozzarella & lentil pasta.