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peas and beans in a cheesy sauce on pasta

Cheesy Vegetable Pasta

Simple vegetarian pasta supper
Prep Time 5 mins
Cook Time 45 mins
Course Main Course
Cuisine British
Servings 4
Calories 583 kcal


  • 350 g penne pasta
  • 1 leek sliced
  • 150 g frozen peas
  • 1 tablespoon olive oil
  • 2 garlic cloves crushed
  • 25 g cornflour
  • 400 ml milk
  • 1 teaspoon dried oregano
  • 30 g parmesan
  • 125 g cheddar cheese grated
  • 400 g can kidney beans drained
  • salt and pepper to season


  • Preheat the oven to 190 degrees C
  • Put the pasta in a large saucepan of boiling water and cook according to pack instructions
  • Meanwhile heat olive oil in a saucepan
  • Add the leek and fry until turning soft
  • Add the peas and cook for a couple of minutes
  • Add the garlic
  • Add th cornflour and stir
  • Pour in the milk while stirring
  • Keep stirring until the white sauce thickens
  • Season with a pinch of salt and freshly ground black pepper
  • Add the oregano
  • Drain the pasta when cooked
  • Stir the kidney beans into the pasta
  • Stir in the leek and pea sauce
  • Add the parmesan and half the cheddar
  • Place in a casserole or large baking dish
  • Sprinkle the remaining cheese on top
  • Bake for about 30 minutes until bubbling and brown on top
Keyword easy supper