One Pot Pasta Bake

James Wythe

This is my go to dish when I'm craving a bowl of nourishing comfort food! Pasta wrapped in a rich tomato and black bean sauce and topped with grated vegan cheese. It's quick to prepare with the oven doing the heavy lifting on this one!

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Ingredients

gluten-free penne 400 g
red onion 1 (diced)
garlic cloves 3 (crushed)
mushrooms 200 g (sliced)
green olives 1 handful (chopped)
spinach 2 handful
dried basil 1 tsp
dried oregano 1 tsp
black beans 400 g (drained)
tomato passata 680 g
vegan cheese 200 g (grated)

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
In an ovenproof pot, cook the pasta according to the packet instructions.
Dice the red onion. Crush the garlic cloves. Slice the mushrooms and olives. Grate the cheese.
Drain the pasta, then tip it back into the same pot. Add the red onion, garlic, mushrooms, olives, spinach, basil, oregano, black beans, a dash of oil and passata. Season with salt and pepper.
Scatter the vegan cheese on top and bake in the oven for 20 minutes with the lid on, to help the cheese melt. Take off the lid and bake for a further 10 minutes.
Leave to stand for a few minutes before serving then plate up and enjoy!

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