Sundried Tomato and Roasted Pepper Pasta Bake
This dish is a perfect recipe for when you have the family over for a Sunday gathering. The best part is you don't even need any fresh ingredients, so if they come unannounced you can still pull this out of the bag (or cupboard?!) The pasta is cooked in a spicy sundried tomato sauce and covered in peppers and breadcrumbs to add that crisp taste.
All our products in this recipe are Vegan friendly.
Serves 6-8 Ingredients:
1/2 tin of Eazy onions (equal to 1 onion )
3 tbsp Gia Sundried Tomato Puree
2 tbsp Tomato Puree
1 tbsp Gia Garlic Puree
1-2 tsp Gia Chilli Puree
500ml Unsweetened almond milk
2 Tins of chopped tomatoes
500g Spaghetti (or any shape)
3 Handfuls of Spinach
Jar of Roasted Red Peppers sliced in half
1 tbsp Nutritional yeast
1 tbsp fine breadcrumbs
Frylight Spray oil
1:Pour the Eazy Onions, Gia Sundried Puree, Gia Garlic Puree, Gia Chilli Puree and tomato puree to the pan stirring for 2-3 mins until its warmed.
2:Add the almond milk, water, spaghetti, spinach and tinned tomatoes to the pan and give a good stir.
3:Bring to the boil then reduce the heat to simmer and cook for 15-20 mins,keep on stirring to prevent the pasta sticking to the pan.
4:When the pasta is cooked, place all into a oven dish, place the peppers on top, sprinkle with the yeast and breadcrumbs, spray a few squirts of Frylight all over top.
5:Place under the grill for 3-4 mins
''Gia products to the rescue to give vegan meals so much flavour''