RECIPE: Vegan Pasta Bake

Something you will come to learn about me is that I’m not very good with measurements. It’s not that I don’t understand them, because I do, but I just tend not to bother with it. This is probably why I don’t bake very often. So, use your intuition and a bit of common sense when following my recipes!

Something I like to do when I have a spare hour or so, and I’m feeling up to it, is make a large meal that I can keep in the fridge or freezer and heat up when I fancy it. It saves cooking every day and only cooking for one, which can feel a bit pointless.

One of my favourite things to do this with is a pasta bake. I never made pasta bakes as a meat eater or vegetarian, so this was a new thing for me entirely and I’ve mastered making it absolutely delicious – I always go back for seconds.

Ingredients:

  • Dried pasta (not egg pasta!)
  • Vegan cheese (to melt on the top)
  • Oil for frying
  • 2 Tins of Chopped Tomatoes
  • 1 Tin of Coconut Milk
  • 1 or 2 Onions
  • Clove of Garlic
  • Fresh veg of your choice (I use peppers, brocolli & mushrooms)
  • Frozen peas or sweetcorn (optional)
  • Vegan sausages/vegan chicken-style pieces (optional)
  • Tortilla chips (optional)
  • Herbs and Spices (Salt, Pepper, Basil, Oregano, Chives, Thyme – it’s up to you!)

 

  1. So, to begin, set your pasta off to boil. It doesn’t need to be fancy looking like my pasta in the pictures, I just use whatever I have. I do like using tri-colour pasta though because colours are pretty. I usually add my frozen peas or sweetcorn to the pan of boiling pasta a little later on, as it’s quick and easy.

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2. Chop up your onions, garlic and your fresh veg ready to add later on.

3. Add your chopped onions to a large frying pan – or  even better, a wok – and get them started. Also add your garlic and some herbs and spices. Next add your chopped up peppers as these take a long time to soften (I intentionally leave mine to have a little crunchiness). If you would prefer them to be very soft, cook them for a while before adding the onions.

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4. Add your sausages or chicken-style pieces to the frying pan (if desired). I like to use Linda McCartney sausages (especially the chorizo style ones), or Quorn vegan chicken style pieces. When using sausages, I chop them into smaller pieces once they have started to cook slightly.

5. Add your broccoli, and later your mushrooms.

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6. Make sure everything is gently frying but don’t let it burn. Add your chopped tomatoes when everything is at least a little bit cooked (it will continue to cook in the sauce).

7. Once your pasta (and possibly peas/sweetcorn) is finished, drain it off and add the pasta to the large pan/wok and stir it in with the tomatoes and veg etc. Lower the temperature of the pan and allow the contents to simmer for 5-10 minutes. Then, add some more herbs and spices.

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8. Add the contents of the coconut milk can, including the cream and the water, and mix. This makes the sauce really creamy and flavoursome.

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9. Once you are satisified that everything is cooked, transfer it all into a large casserole dish.

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10. Spread your vegan cheese on top of the dish (grated if possible). I find that Sainsbury’s free from dairy cheese range melts really well.

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11. For a nice crispy finish, crush up some tortilla chips and spread them on top of the cheese.

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12. Bake in the oven for 20-30 minutes at 180°C, or until the cheese is nicely melted (and not burning). Serve!

3 thoughts on “RECIPE: Vegan Pasta Bake

  1. This sounds so yummy!! for some one who loves pasta bakes i am excited to try this recipe 😀 I’m currently transitioning into vegan from veggie so I’m looking forward to trying this 😛 xx

    Like

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