Pasta Bake

A university favourite. Easy to cook, easy to make in bulk and freeze. You can easily change this recipe and add things to customise it.

Ingredients (serves 6)

• 10oz Pasta
• 1 tbsp Olive Oil
• 2 x Garlic Cloves, crushed
• 2 x Tinned Chopped Tomatoes
• 1 punnet x Mushrooms, sliced
• 2 tsp Oregano
• 3 tsp Basil
• ¹/₂ tsp curry powder/ 1 tsp curry paste
• 2 tbsp tomato paste (freeze into tbsp servings so it doesn’t go off)
• Salt & pepper to taste
• Vegan Cashew Ricotta

Method

1. Boil pasta until cooked and drain.
2. Cook garlic until lightly browned.
3. Add mushrooms, cover and gently cook for 5 minutes.
4. Add tomatoes, tomato paste, oregano, basil and curry powder.
5. Simmer for 10 minutes.
6. Pour sauce over drained pasta and stir until well coated.
7. Put pasta in baking dish, spread the Vegan Cashew Ricotta over the pasta.
8. Put in the oven and bake until the cheese has hardened.
9. Divide into 6 helpings.

Change up your pasta bake by adding:

• Pesto
• Olives
• Mixed veg – carrots, peas, sweetcorn, pepper, etc.
• Beans
• Grated apple
• Onion
• Sundried tomato paste
• Sundried tomatoes
• Capers

Love Bet x