
By Lynsey Victoria
Vegetarian Gluten Free Dairy Free Pasta Bake
3 steps
Prep:15minCook:45min
This vegetarian pasta bake is super easy to prepare thanks to our one pan chilli con carne recipe base, which you can find at Coles. Any short pasta will work, like fusilli or macaroni, and you can also add a touch of Mexican chilli powder if you want to add more spice. We like to make this one and freeze for up to 3 months for those occasions when there’s no time to cook.
Updated at: Thu, 17 Aug 2023 05:36:58 GMT
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Ingredients
4 servings
250ggluten free elbows pasta

1 Tbspextra virgin olive oil

500gsweet potato
peeled, cut into 2cm cubes

1red onion
finely chopped

1red capsicum
deseeded, coarsely chopped

400gcan diced tomatoes

400gcan black beans
rinsed, drained
180gpan chilli con carne recipe base

200glactose free cheese
pre-grated

lactose free sour cream

fresh coriander
chopped, to serve
Instructions
Step 1
Preheat oven to 200C/180C fan-forced. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain and return to the pan.
Step 2
Meanwhile, heat the oil in a deep frying pan over medium heat. Add the sweet potato, onion and capsicum and cook, stirring, for 10 minutes or until the sweet potato starts to soften. Add the tomato, black beans and recipe base and stir to combine. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly.
Step 3
Add the pasta and half the cheese to the tomato mixture. Season. Toss to combine. Sprinkle with remaining cheese. Bake for 25-30 minutes or until melted and golden. Set aside for 5 minutes to cool slightly. Top with sour cream and sprinkle with coriander, if using.
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