Dairy Free Pasta Bake
An easy vegan/dairy-free tomato pasta bake with garlic, herbs and spinach, finished with a deliciously crispy cheese topping.
Servings 5
Calories 304kcal
Ingredients
- 300 g pasta (gluten-free if necessary)
- 1 tbsp olive oil
- 1 white onion (chopped)
- 3 cloves garlic (crushed)
- 10 g fresh basil leaves (finely chopped)
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 2 400g tins of chopped tomatoes
- 100 ml red wine
- 100 ml vegetable stock
- 80 g grated dairy-free cheddar style cheese
- A handful of fresh spinach
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 190°C / 170°C fan.
- Boil the pasta for 2 minutes less than the cooking time stated on the packet.
- Fry the chopped onion in the olive oil over a medium heat until tender (about 5 minutes).
- Stir through the the crushed garlic and cook for another minute.
- Add the basil and tomato paste and stir through.
- Add 40g of the dairy-free cheese and all remaining ingredients except for the spinach. Stir until heated through.
- Finally sprinkle the handful of spinach over the top and allow to wilt.
- Stir through the cooked pasta until everything is well incorporated.
- Transfer into an oven dish (I use an oval shaped one that measures approx 29 x 18cm) and sprinkle with the rest of the cheese.
- Bake for 30 minutes or until the top is golden and crisp.