Walnut, Vegetable & Pasta Bake

Course dinner
Cuisine Italian
Keyword pasta, vegetable, walnut
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People
Calories 574kcal


  • 250 g macaroni
  • 2 x 400g cans minestrone soup
  • 400 g can borlotti beans drained and rinsed
  • 100 g frozen peas
  • 75 g California Walnuts roughly chopped
  • 50 g breadcrumbs
  • 50 g mature Cheddar cheese grated


  • Preheat the oven to 200oC, gas mark 6.
  • Cook the macaroni in boiling salted water for 7 minutes, drain and return to the pan. Mix in the soup with half a can of water, borlotti beans, peas and 50g Walnuts, bring to the boil and season.
  • Transfer to a 2 litre serving dish. Mix together the breadcrumbs, Cheddar and remaining Walnuts and sprinkle over the pasta. Bake for 20 minutes until golden.


Calories: 574kcal | Carbohydrates: 71g | Protein: 23g | Fat: 20g | Saturated Fat: 4.4g | Fibre: 11g | Sugar: 8.1g


Cooks tip
Try other flavours of soup for variation.
Salt = 1.6g per serving 
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