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Spicy vegan 'chicken' pasta bake recipe
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22 ratings
Spicy tomato sauce, antipasti peppers and chicken-style pieces come together in this easy pasta bake recipe topped with free-from mozzarella and fresh basil. The shell-shaped pasta catches the sauce perfectly. Dive in! See method
Ingredients
- 300g conchiglie pasta
- 1 tbsp extra-virgin olive oil
- 1 red onion, thinly sliced
- 4 large garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 15g fresh basil, stalks finely chopped, leaves torn
- 200g Plant Chef meat-free chicken-style pieces
- 100g roasted red peppers from a jar, thinly sliced lengthways
- 400g tin chopped tomatoes
- 50g Tesco Free From coconut oil alternative to grated mozzarella
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2170kj
516kcal
26%
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Fat
14g
20%
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Saturates
5g
23%
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Sugars
10g
11%
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Salt
1.5g
24%
of the reference intake
Carbohydrate 67g
Protein 26.4g
Fibre 7.3g
Method
- Cook the pasta to pack instructions. Drain.
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While the pasta cooks, heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, chilli and basil stalks and fry for 5 mins, stirring occasionally, until starting to soften. Add the chicken-style pieces and cook for a further 5 mins. Add the roasted red peppers, 50ml water, the chopped tomatoes and basil leaves, saving a few to garnish; bring to the boil and simmer for 5 mins, stirring occasionally.
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Preheat the grill to high. Mix the pasta into the sauce, then pour into a medium-sized ovenproof dish. Sprinkle with the mozzarella-alternative and place under the grill for a few mins until golden and bubbling. Serve sprinkled with the reserved basil leaves and a grind of black pepper.
See more Pasta recipes