[notification type=”notification_info” ]This guest post was an entry for the £50 Sainsbury’s Voucher competition held during January 2013.[/notification]
Pasta bake is such a comfort food that it’s a relief us coeliacs and gluten intolerant can still enjoy it! This version is vegetarian and can be made vegan by using vegan cheese.
Roasted Vegetable Pasta Bake
By January 16, 2013Published:
[notification type="notification_info" ]This guest post was an entry for the £50 Sainsbury's Voucher competition held during …
- 400g gluten free pasta e.g. Doves Farm Penne
- 1 large red onion
- 3-4 medium carrots
- 3 medium courgettes
- 1 yellow pepper
- 2 tsp dried oregano
- 350g passata
- 1 medium white onion
- 2 cloves garlic
- 1 handful fresh basil leaves
- 150g cheddar cheese optional, omit if vegan or use vegan cheese
- Extra virgin olive oil
- 1 handful pumpkin seeds
- salt and pepper
- Set the oven to 190°c. Slice the courgettes, red onions and peppers and cut the carrots into baton sticks.
- Tip the vegetables into a bowl, add 4 tablespoons of extra virgin olive oil and mix well. Stir in 2 teaspoons of dried oregano and season with freshly ground black pepper and sea salt.
- Tip the vegetables into a roasting dish, place in the oven and roast for about 45 minutes or until the vegetables are soft.
- Prepare the tomato sauce. Heat a tablespoon of extra virgin olive oil gently in a pan. Finely chop the white onion, tip into the pan and cook on a low heat until transparent. Crush the garlic and add to the pan.
- Pour in the passata and season with some freshly ground salt and black pepper. Cook on a low heat for 10 minutes then leave on one side until the vegetables are cooked.
- Prepare the pasta according to the directions on the packet making sure not to overcook.
- Tip the vegetables and pasta into an oven-proof dish and mix together. Stir in the tomato sauce with a handful of torn basil leaves. Sprinkle with grated cheese and pumpkin seeds.
- Bake in the preheated oven for 20 to 30 minutes until the cheese has melted.
- Tip You can also use other vegetables including aubergines, mushrooms, butternut squash, sweet potatoes and parsnips. This is a great recipe for using up the odd left over vegetables in the fridge.
- Course: Entrée