Sundried Tomato and Roasted Pepper Pasta Bake, perfect recipe for when you have the family over for a Sunday gathering. The best part is you don’t even need any fresh ingredients, so if they come unannounced you can still pull this out of the bag (or cupboard?!)
Spaghetti cooked in a spicy sun-dried tomato sauce and covered in peppers and breadcrumbs to add a crispy taste.
All products in this recipe are Vegan-friendly.
We always make sure we have our cupboards well stocked, for the surprise visits! Where we live there is a little shop but you can only get the basic ingredients. Our choices for Take-Away is very limited too! So we always like to have standby food recipes.
This is one of them!
We sped up the process of making the glaze by using our favourite brand Gia.
Gia Garlic Puree – can be picked up at any UK supermarket, save your time fiddling with peeling, chopping and pressing garlic. The tube keeps in the fridge for use whenever you make another dish containing garlic!
Gia Chilli Puree – available from most supermarkets, add it to any dish to add an instant kick. A little goes a long way, 1 tsp of puree is enough for some, we often use 2 tsp as we like it hot! Keep in the fridge between uses.
Gia Sundried Tomato Puree – available from most supermarkets, add the richness of sundried tomatoes to any recipe. Blended with oils and herbs, the secret ingredient to any good meal. We often use in place of regular Tomato puree, to add extra richness. You will only need half the amount of this compared to regular puree!
Eazy Fried Onions – Available from most UK supermarkets, already peeled, cooked, diced, lightly fried onions they have all the flavour of homecooked onions without the mess, fuss or tears! Aside from all that the time saved to get them chopped, to then get onions gently sauteed to this standard takes about 15 minutes! So a real-time saver! Highly recommended.
Bonus if you have fussy kids (like we have) the Onions are so soft they don’t even realise they are eating them!
Karyatis Roasted Red Peppers – Available from most UK supermarkets, sweet delicious roasted peppers. Ready to add to any dish, we often use on pizzas or pasta dishes!
So with the above cheat ingredients, you save about 30 minutes of prep/cook time! Still, have an amazing dish, no one will know you cheated.
Sundried Tomato and Roasted Pepper Pasta Bake
All products in this recipe are Vegan friendly.
- 180 g Eazy Fried Onions Substitute with 2 onions fry for 10 minutes before starting the recipe.
- 3 tbsp Gia Sundried Tomato Puree substitute with more regular Tomato puree
- 2 tbsp Tomato Puree
- 1 tbsp Gia Garlic Puree or 5 cloves of garlic crushed
- 1-2 tsp Gia Chilli Puree or 1-2 Chilli's chopped very fine.
- 500 ml Unsweetened almond milk
- 2 Tins of chopped tomatoes
- 500 g Spaghetti or any pasta shape would work
- 300 ml Water
- 3 handfuls Spinach we use frozen
- 3 Roasted Red Peppers sliced in half we use jarred
- 1 tbsp Nutritional yeast or if not vegan, use Cheese
- 1 tbsp fine breadcrumbs
- Frylight Spray oil
- On a medium heat warm up Eazy Onions, Gia Sundried Puree, Gia Garlic Puree, Gia Chilli Puree and tomato puree in a very large pan stirring for 2-3 mins.
- Add almond milk, water, spaghetti, spinach and tinned tomatoes to the pan.
- Bring to the boil, reduce the heat to simmer and cook for 15-20 mins, make sure to stir reguarly to prevent the pasta sticking to the pan.
- When the pasta is cooked, place all the contents into an ovenproof dish, place the peppers on top, sprinkle with the yeast (or cheese if not vegan) and breadcrumbs, spray a few squirts of Frylight all over top.
- Place under the grill for 4 minutes.
“Gia products to the rescue to give vegan meals so much flavour”
We have been sponsored to make this recipe by Gia, however the opnions are all our own.
ENJOY!! Check our other recipes for my like this Sundried Tomato and Roasted Pepper Pasta Bake.