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A simple but delicious mid week family meal. Cream cheese baked in the oven with tomatoes and vegetables and mixed with pasta. Quick, easy and great for kids!
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
Instructions
- 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.
Notes
This recipe is best served immediately after cooking but it will keep in an airtight container in the fridge for 2 days. Reheat on the hob but you will have to add a splash of milk and maybe some extra cream cheese as the pasta will dry out quite a bit.
Nutrition
- Serving Size: 1/4
- Calories: 410 calories
- Sugar: 8g
- Sodium: 0.85g
- Fat: 6.5g
- Saturated Fat: 3.3g
- Carbohydrates: 70.8
- Fiber: 5.9g
- Protein: 16.3g