Basil and Roasted Veg Pasta Bake

• porzioni: 4

Ingredienti

For the pasta:

250g fusilli

500ml spicy tomato sauce (see below)

250g basil pesto (see below)

Salt and freshly ground black pepper

500g mix of roasted peppers, aubergines and courgettes

100g dried panko breadcrumbs

50ml olive oil

3 sprigs of fresh thyme

For the spicy tomato sauce:

2 garlic cloves

1 small fresh red chilli (or 1/2 a normal sized chilli)

1.5 tbsp of olive oil

1 x 400g tin of chopped tomatoes

1 bay leaf

1/2 tbsp maple syrup

1 tsp salt

For the basil pesto:

50g fresh basil

3 garlic cloves

100g toasted pine nuts (toast first!)

150 ml olive oil

2 tsp lemon juice

3/4 tsp salt

Istruzioni

1. Preheat the oven to 200 degrees C.

2. Prepare & roast the vegetables: Chop the 500g of peppers, courgette and aubergine into bite size pieces. Coat with 2 tablespoons of olive oil and a good pinch of salt. Add to roasting tins and roast in the oven at 200 C for 25 to 30 mins.

3. Make the tomato sauce: Peel and finely chop the garlic. Deseed the chilli (if using) if you don't want the extra heat, then finely chop. Include the seeds if you like it spicier.

Heat the olive oil in a medium-sized saucepan on a medium heat. Add the garlic and chilli and cook for 1 to 2 minutes, until softened and starting to brown.

Add the tomatoes, bay leaf and other extras (if using), maple syrup and salt. Bring to the boil, then reduce to a simmer with lid on pan.

4. Cook the pasta in a large pot of boiling salted water according to the packet instructions, until al dente (about 9 mins) Drain and rinse in cold water to stop it cooking any further.

5. Make the basil pesto: Strip the leaves from your fresh herbs and discard the stalks. Peel and roughly chop the garlic.

Put the herbs, garlic, toasted nuts, oil, lemon juice and salt into a food processor or blender and blend till smooth.

6. Bring it together: Put the sauce and pesto into a large bowl and stir to combine, then taste and adjust the seasoning if needed. Stir in the roasted veg and the cooked pasta, then transfer to a large baking dish and level it out.

7. To make the topping, strip the thyme leaves from their stalks. Mix the breadcrumbs with the oil, thyme and a pinch of salt. Scatter evenly on top of the pasta.

8. Bake in the preheated oven for 20 minutes, until bubbling and the topping is golden brown.

Note

The Happy Pear Vegan, pg 194

Pg 171

Pg 167