Vegan cheese and tomato pasta bake recipe

When I’m at uni (and just generally, always), I’m a big fan of super quick and easy dinner recipes that are also packed full of nutrients. This cheesy pasta bake is one of those recipes; it is yummy, easy to cook, and a great way to get the majority of your 5-a-day! It goes amazingly with crispy buttered rolls but is also great on its own. I like to make a big batch and save some to have for a couple of lunch/dinners later on in the week, so this recipe would be enough to serve 3/4 people. I hope you all love it!

vegan cheese pasta bake

Ingredients

  • Handful of cherry tomatoes
  • Handful of spinach
  • 1 red onion
  • 4 mushrooms
  • 2 cloves of garlic
  • 3 cups spirali pasta
  • 1 cartoon of tomato passata
  • 2 spoonfuls sun dried tomato paste
  • 2 handfuls grated vegan cheese (I like to use vegusto)
  • Seasoning: black pepper, sea salt, paprika, mustard seeds, black and white sesame seeds

vegan cheese pasta bake

Instructions

  • Dice mushrooms, onions & garlic into small chunks
  • Cut cherry tomatoes in half
  • Slice spinach into strips
  • Boil spirali pasta for 8 minutes and then drain
  • Mix chopped vegetables, pasta, 1 handful of grated vegan cheese, tomato passata & sun dried tomato paste in a baking dish
  • Season with black pepper, sea salt, paprika & mustard seeds and stir
  • Cook in the oven at 180 degrees for 15 minutes
  • Remove from the oven and stir
  • Sprinkle sesame seeds and 1 handful of vegan cheese on top
  • Cook in the oven for a further 5 minutes
  • Enjoy!

vegan cheese pasta bake

What are your favourite easy and nutritious recipes?

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