Roasted vegetable pasta bake

Comforting vegan pasta bake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut aubergine, courgette and pepper into bitsized pieces. Spread on a baking tray, drizzle garlic oil, salt and pepper and bake at 180c fan for 30 mins

Step 2

Boil water on stove and add salt and oil to pan. Once boiling add pasta and cook to pack instructions

Step 3

When tender, drain pasta and return to pan with a little cooking water. Add sun dried tomatoes, basil and spring onions, and 2 x 400g tin of tomatoes and the purée.

Step 4

Stir until warmed through. Add pasta and sauce to ovenproof dish, then mix in roasted vegetables. Sprinkle over dairy free cheese and bake in the oven for 20 mins 😘