Baked Brie & Loaded Veggie Pasta Bake
with Tomato & Parmesan Cheese
Calories
:
648 kcalProtein
:
31.4g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
Sit back and watch how this double cheese (Brie and Parmesan to be precise) veggie pasta bake, crisps up to golden perfection in the oven. You'll want to eat it straight out of the baking dish. Dinner done in a flash!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
1
Double Cream Brie
(Contains: Milk)
½
Brown Onion
2
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
1
Tomato
Not included in your delivery
1 drizzle
olive oil
Utensils
•Stor kastrull
•Large Frying Pan
•Baking Dish
Cooking Steps
1
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook penne in boiling water until ‘al dente’, 12 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.
2
- Meanwhile, preheat grill to high.
- Roughly chop tomato.
- Finely chop onion (see ingredients) and garlic.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook sliced mushrooms and onion, until browned and softened, 6-8 minutes.
- Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.
4
- Reduce heat to medium and stir in light cooking cream, the reserved pasta water and stock concentrate. Simmer until slightly thickened, 1-2 minutes.
- Stir through cooked penne, baby spinach and Parmesan cheese until wilted and combined, 1 minute. Season with pepper.
5
- Transfer pasta to a baking dish.
- Tear over Brie and evenly top with tomato. Grill until cheese is slightly melted and gooey, 5-8 minutes.
6
- Divide creamy brie and loaded veggie pasta bake between bowls. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the cheesy richness, but some found it overpowering. The mushroom seasoning was intense for a few.
- Ease of prep: Customers found the recipe easy to follow, with clear instructions for a quick dinner.
- Suggestions: Consider using less Brie or offering a Parmesan herb crust option. Some added zucchini for extra veg.
- Portions: The dish provided ample servings, with some enjoying leftovers for another meal.
- Texture: A few found it slightly dry; adding extra sauce could improve creaminess.
