Tomato Basil Pasta Bake


Sautéed Veggies
- 500g mushrooms, sliced and halved
- 750g, approx. 5 bell peppers, seeded, finely diced
- 250g carrots, finely diced
- 1/2tbsp light olive oil
- 1/4tsp onion granules
- 1/4tsp garlic granules
- 1/4tsp dried mixed herbs
- 1/4tsp hot chilli powder
- 1/4tsp ground black pepper

Tomato Basil Pasta Sauce
- 1.5kg passata
- 120ml water
- 1tbsp light olive oil
- 4 garlic cloves, minced
- 28g fresh basil, coarsely chopped
- 1/2tbsp salt
- 1/2tbsp light brown sugar
- 1tbsp dried mixed herbs
- 4tbsp nutritional yeast
- 3/4tsp ground black pepper

- 500g wholewheat fusilli or pasta of choice
- 240g zucchinis cut into thin slices as topping

(1) Add oil to a large soup pot over high heat, sauté mushrooms, bell peppers, and carrots for 10 minutes until all liquid has evaporated. Season the veggies half way through.

(2) Into the sautéed veggies in the same pot, add all ingredients of the tomato basil pasta sauce and also the pasta. Mix everything very well.

(3) Pour this mixture of Veggies Loaded Tomato Basil Pasta into a slightly greased deep rectangular roaster. Top with zucchini slices. Cook in preheated oven at 230C for 45 minutes.

*Alternatively, top the pasta with thin slices of tomatoes from around 10 tomatoes, or a very thin layer of vegan cheese.

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