Baked Vegetable Pasta
Ingredients
- 350g pasta
- 1 zucchini
- 1 red onion
- 150g cocktail tomatoes
- 3 garlic cloves
- 400-600ml crushed tomatoes
- 250g chickpeas
- 3-4tbsp red wine
- 1 tbsp dark soya sauce
- oil
- salt
- pepper
- basil
- bread crumbs
- 1-2tbsp vegan spread (or use oil)
- optional, vegan minced meat
Preparation
In a frying pan fry diced onion and minced garlic until browned. Then add chopped zucchini, half of the tomatoes(diced), some basil and the red wine. Fry for another few minutes to let the red wine reduce. Then add the crushed tomatoes, chickpeas, soya sauce, salt and pepper. Let cook for about 15 minutes
In a pot, boil pasta until al dente
In a small frying pan(or pot) add the vegan margarine and let melt. Pour in 100-200ml bread crumbs. Garlic powder, thyme and salt. Stir and allow to fry and brown slightly. Remove from heat Once browned
Preheat oven to 200C. Combine the pasta and tomato sauce. Pour into a tray, cover with the bread crumbs (and optional, some grated vegan cheese). Bake in the oven for 15-20 minutes. Covering the tray with foil after 10 minutes to avoid the pasta burning
Eat warm.. or cold. With a side salad or some garlic bread
