Healthy vegan pasta bake
Description
Enjoy this hearty, healthy vegan pasta bake midweek, then reheat the leftovers on another night. It's made with courgettes, lentils, basil and a clever cashew topping
Ingredient
- 8 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup sliced mushrooms
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/2 cup vegan mozzarella cheese, shredded
- Fresh parsley, for garnish
Direction
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, until it is al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook for 2-3 minutes until softened.
4. Add the diced red bell pepper, zucchini, and mushrooms to the skillet. Cook for another 5-6 minutes until the vegetables are tender.
5. Pour in the can of diced tomatoes and drained chickpeas. Stir in the dried oregano, dried basil, red pepper flakes, and salt and pepper to taste. Let the mixture simmer for 5-7 minutes.
6. In a large baking dish, mix together the cooked pasta and the vegetable mixture. Top with shredded vegan mozzarella cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Once done, remove the pasta bake from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve hot.
Enjoy your healthy vegan pasta bake, filled with nutritious vegetables and protein-packed chickpeas!
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