Mediterranean pasta bake
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Instructions
  1. Finely chop onion and garlic and add them in the ovenproof dish along with sliced aubergine and courgette, can of chopped tomatoes, herbs and nutritional yeast
  2. Fill the empty can with water and dissolve 2 tbsp of sundried(or regular) tomato paste
  3. Pour it over the veggies and finish with a drizzle of olive oil, salt and pepper
  4. Bake in preheated oven for 35-40 minutes at 180 degrees celsius or till veggies are completely soft, give it a stir halfway through
  5. Towards the end of baking boil the salted water and cook your pasta al dante(usually a minute less than you would normally cook it for)
  6. Drain most of the water reserving some for the sauce
  7. Remove your veggie dish from the oven and add your pasta in and as much reserved cooking water as needed to get the sauce to your desired consistency(for me it was about 3 tbsps).
  8. Give it a stir so most of the pasta is submerged in the sauce
  9. Sprinkle with extra nutritional yeast if desired and optionally sprinkle with chopped walnuts
  10. Return to the oven and cook under the grill for about 5 minutes or till the top looks golden
  11. Scatter more fresh basil leaves before the serving if desired.