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Gluten Free Tomato & Vegetable Pasta Bake

A very simple but delicious pasta baked recipe. Suitable for vegetarians and people following a dairy free and vegan diet with some minor changes. 

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Hannah Hawkins

Ingredients

  • 1 packet of Ugo Thrive Chickpea Fusilli
  • 1 jar of Tomato and Herb Bolognese sauce
  • 1 whole red pepper
  • 1 whole white onion
  • 1 whole courgette
  • 2 cloves garlic
  • 3 handfuls of cheese (any - Violife or alternative for vegan/dairy free)
  • 1 tbsp paprika
  • 1 tbsp thyme
  • 1/2 tbsp turmeric
  • 2 whole flat white mushrooms

Instructions

  1. Pre-heat oven to 190 degrees. Chop the onion and courgette and fry for 2-3 minutes whilst you chop the red pepper and garlic. 

  2. Put red pepper, mushrooms, garlic and spinach into the same pan

  3. Mix the veggies and sauce in a large baking dish. 

  4. Top with cheese and bake in the oven for 7-9 minutes (remember it's fresh pasta)

  5. Serve with a side salad or fresh spinach leaves and vine tomatoes like I did, and enjoy!