Recipe Easy One Pan Pasta Bake
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Main meals
Who says pasta has to be boiled in a pot of water to be enjoyed to the fullest? Simon takes some creative liberties with this one, to make a flavoursome, textural pasta bake that will have you looking at pasta in an entirely new light.
You will need
Serves 2
- ~2 tablespoons olive oil
- 1 cup angel hair pasta, or fideo pasta, uncooked and broken up in pieces of (gluten-free if needed)
- 1/4 brown onion, sliced
- 3 garlic cloves, sliced
- 4 ripe tomatoes, grated
- 1 teaspoon chilli flakes
- 1 cup vegetable stock
- Salt & pepper
Topping:
- 1/3 block plant-based chèvre (or your favourite creamy vegan cheese)
- Handful parsley leaves
To serve:
- Toasted tortillas or flatbreads (optional)
Recipe: Simon Toohey
Directions
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Step 1
Place the oil in a heavy-based saucepan and bring to a simmer. Place in the pasta and fry until golden. Strain and save the oil for later use!
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Step 2
Return a tablespoon of olive oil to the pan, add the onions and garlic and fry on medium-low for a few minutes until translucent. Once the onions are soft, add the grated tomatoes (effectively a tomato mash!) and chilli flakes, season with salt, increase the temperature to medium, and cook down for 10 minutes.
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Step 3
Add the vegetable stock and return the strained, fried pasta to the pan; stir to submerge the pasta in the stock; season with salt and pepper. Cover with the lid and simmer for 7–10 minutes or until the pasta is al dente.
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Step 4
Remove from the heat, scatter over the parsley and dot with pieces of plant-based chèvre to serve.
Recipe: Simon Toohey
