Sundried Tomato and Roasted Pepper Pasta Bake

Sundried Tomato and Roasted Pepper Pasta in a white oven dish and on the side its served on a white plate with salad

5 from 1 vote

Sundried Tomato and Roasted Pepper Pasta Bake

This sundried tomato and roasted pepper pasta bake is a vegetarian and vegan-friendly store cupboard recipe that the whole family can enjoy.

So quick and easy to make with simple ingredients. Serve your family the best spicy Italian oven-baked pasta dish today, with UK grams and ml and also US cup measurements.

Spaghetti cooked in a spicy sun-dried tomato sauce and topped with roasted red peppers, breadcrumbs and nutritional yeast or cheese (non vegan option).

Prep Time7

Active Time38

Total Time45

Course: Main Course

Cuisine: British, Italian, vegan, Vegetarian

Keyword: baked pasta, easy recipe, oven baked, pasta bake, roasted pepper, Spaghetti, Spicy, sundried tomato, tomato and pepper

Yield: people

Calories: 279kcal

Author: Luke and Kay - Flawless Food

Ingredients

Frylight Spray oil
2 small Onions
3 tablespoon Gia Sundried Tomato Puree substitute with more regular Tomato puree
2 tablespoon Tomato Puree
1 tablespoon Garlic Puree or 5 cloves of garlic crushed
1-2 teaspoon Chilli Puree (add more if you like it spicy) or 1-2 Chilli's chopped very fine.
2 tins Chopped Tomatoes
500 ml Unsweetened almond milk If not making vegan friendly can use milk
300 ml Water
500 g Spaghetti or any pasta shape would work
3 handfuls Spinach we use frozen

Topping

3 Roasted Red Peppers sliced in half we use jarred
1 tablespoon Nutritional yeast or if not making vegan friendly, use cheese instead
1 tablespoon fine breadcrumbs check vegan friendly

Instructions

Preheat oven to 200°C fan/220°C conventional /425°F
In a large pan, on medium heat, fry onions with the spray oil for 5 minutes until softened.
Add sundried puree, garlic puree, chilli puree,tomato puree and tinned tomatoes stirring for 2-3 mins.
Add spaghetti, almond milk, water and bring to the boil.
Reduce the heat to simmer, add frozen spinach and cook for 15-20 mins, make sure to stir regularly to prevent the pasta from sticking to the pan.
Feel free to add more water during cooking time if needed?
When the pasta is cooked, place all the contents into an ovenproof dish, place the peppers on top, sprinkle with the nutritional yeast (or cheese if not vegan) and breadcrumbs.
Spray a few squirts of Frylight all over the top.
Place in the preheated 200°C fan/220°C conventional /425°F oven for 10 minutes. Until browned on top. Serve straight from the oven.

Nutrition