An easy to make creamy delicious pasta bake that really hits the spot! We used wholemeal penne as it based on the wholegrain so higher in fibre than white pasta but use what ever you have and brown rice is our favourite gluten free pasta.
500g wholemeal penne pasta
2 cans of chopped tomatoes 2 x 400g
2 red peppers
1 yellow pepper
1 medium leek
3 red onions
3 cloves of garlic
1 courgette/ aubergine
500ml oat milk
3 tbsp white flour
5 tbsp oil
1 tbsp maple syrup
Preheat the oven to 200 degrees C
Chopped the peppers, courgette/ aubergine and leek into bitesized pieces ensuring to give the leek a good wash in the centre as often soil can hide here. With the leek include the green of the leek too. Peel and chop 2 of the red onions into half moon slices. Add to 2 baking trays and cover with 1tbsp of oil per tray and a generous pinch of salt. Bake for 30 mins, giving them a mix once or twice, until the edges of the pepper, onions and leek start to char slightly.
Peel and finely dice the remaining red onion and the garlic.
Heat a large pot on medium heat, add 1 tbsp of oil and once hot add the chopped 1 red onion and garlic. Fry to 4-5 mins until the garlic starts to golden but not go too dark and the onions are starting to char around the edges. Add the 2 tins of chopped tomatoes along with 1 tsp of salt and 1 tbsp of maple syrup. Bring to the boil and reduce the heat to medium and leave to simmer for 10 mins stirring regularly. Taste and adjust the seasoning and remove from the heat.
Fill and boil the kettle. Fill a large pot with boiled water, add 1 tbsp of salt and the pasta and cook the pasta as per the pack instructions. Drain and rinse once cooked.
In another pot on medium heat add 3 tbsp of oil, once hot sieve in 3 tbsp of white flour and mix together using a whisk. This is called roux and is used to thicken sauces. Cook for 1 minute stirring continuously.
Add the oat milk slowly and continue to stir. Bring to the boil and allow to thicken. Add a generous pinch of salt and small pinch of ground black pepper. Remove from heat.
taste and adjust the seasoning.
Remove the roasted veg from the oven and add to the tomato sauce along with the cooked pasta. Mix well and pour into a large casserole dish (32cm x 22cm x 6cm deep). Pour the white sauce or béchamel sauce on top of the pasta, roasted veg and tomato mixture. Bake in the oven for 10 minutes. Bring to the table and enjoy
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