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!

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

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!

What are your favourite easy and nutritious recipes?