Creamy vegan pasta bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep ingredients Preheat the oven to 220C, fan-forced. Bring a medium saucepan of salted water to the boil for the pasta. Lightly grease a 1.25L (5 cup) baking dish. Halve the tomatoes. Crush or finely chop 1 garlic clove.

Step 2

Roast tomatoes Put the tomatoes, garlic, 2 tsp olive oil and 1 tsp balsamic vinegar in the baking dish. Season with salt and pepper and stir to combine. Roast the tomatoes for 10 mins or until blistered and starting to break down.

Step 3

Cook pasta Meanwhile, cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain, then return to the pan. Add the coconut milk, hummus, spinach and half the vegan cheddar and stir to combine. Taste, then season with salt and pepper.

Step 4

Assemble and bake pasta Add the pasta mixture to the roasted tomatoes in the baking dish and stir to combine. Scatter over the remaining vegan cheddar and bake for 10 mins or until golden.