Recipe

Vegetable Pasta Gratin

45 minutes
Serves 2
Medium

Strength isn’t one-size-fits-all — it’s built in everyday choices, including the meals we make for ourselves and our families. This High-Protein Roasted Vegetable Pasta Gratin is a comforting, meat-free dish designed to nourish real life. By using SuperNutrio Semi Skimmed Milk as a simple swap for regular milk, this recipe delivers clean, naturally occurring protein and 80% more calcium, helping support stronger bodies and bones without changing the foods you love. Creamy, satisfying, and packed with vegetables, it provides 29g of protein per serving, making it ideal for Meat-Free January and beyond — because building strength should feel easy, delicious, and sustainable for every kind of strong.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Ingredients

1 courgette, diced
1 red pepper, diced
1 medium red onion, finely chopped
1 tsp olive oil
1 tsp dried oregano
100g penne pasta, cooked for 3 minutes less than packet instructions
250ml SuperNutrio Semi Skimmed Milk
100g 0% fat greek yoghurt
1 tsp garlic paste
½ tsp dijon mustard
½ tsp dried thyme
1 tbsp cornflour
40g parmesan cheese, grated.
Salt and pepper to taste
Fresh parsley for serving.

Instructions

In a roasting dish, add the courgette, red pepper and onion then sprinkle with the dried thyme and season with salt and pepper and drizzle the olive oil over and mix together then roast at 200°C for 20 minutes until soft.
While the vegetables are roasting, begin making the cheese sauce. In a saucepan whisk together the SuperNutrio Semi Skimmed Milk, cornflour, garlic, dried oregano and mustard then heat gently until thickened then take off the heat and add in the greek yoghurt and half of the parmesan cheese then season with salt and pepper to your liking and mix together well.
Remove the roasted vegetables from the oven after they’ve finished cooking and add in the part-cooked penne pasta then pour over the cheese sauce mixing together evenly.
Top with the remaining parmesan cheese then bake in the oven at 180°C for 15 minutes until golden and bubbly.
Serve immediately into bowls topped with a little fresh parsley and enjoy!