creamy vegan pasta bake
serves 4 | prep 15 mins | cooking 1 hour 20 mins
80ml ( ¹ / ³ cup) extra virgin olive oil
900g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
1 brown onion, coarsely chopped
3 garlic cloves, crushed
1L (4 cups) vegetable stock
350g dried penne pasta
6 fresh thyme sprigs
500ml (2 cups) Loco Dairy Free Thickened Creamy
2 tbs nutritional yeast
50g ( ² / ³ cup) panko breadcrumbs
60g baby spinach
1 Preheat oven to 200°C/180°C fan forced. Heat 2 tbs oil in a 5cm-deep, 25 x 35cm (base size) flameproof roasting pan over medium-high heat. Add the pumpkin and cook, turning occasionally, for 8 minutes or until golden. Add the onion and garlic. Cook, stirring, for 3-4 minutes or until softened. Pour in the stock and bring just to the boil. Stir in the pasta and thyme. Remove pan from the heat.
2 Cover the pan with foil and return to the oven to bake for 30 minutes or until the pasta is just tender.
“Mix up your next pasta night with this easy vegan pasta bake. With crispy breadcrumbs and creamy pumpkin, this comforting bake will be a winner.” Tracy Rutherord
3 Remove the foil from the pan. Add the cream and nutritional yeast and stir until mixture is well combined. Bake, uncovered, for 20 minutes or until the sauce starts to thicken.
4 Meanwhile, combine the breadcrumbs and remaining oil in a bowl.
5 Add the spinach to the pasta mixture and stir until well combined. Sprinkle with the breadcrumb mixture and bake, uncovered, for 10-15 minutes or until the breadcrumbs are golden. Season and serve.
mexican chicken pasta bake
“This is another that goes in the repeat file – a splendid crowd-pleaser. The Mexican spice seasoning sachet was a first for me, and I have to say that I was very pleasantly surprised.” steveky
serves 4 | prep 15 mins (+ 10 mins cooling) | cooking 1 hour
250g dried macaroni pasta
1 tbs extra virgin olive oil
