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‘Chicken’ spicy tomato and pepper pasta bake recipe

‘Chicken’ spicy tomato and pepper pasta bake recipe

4 ratings

Spicy tomato sauce, antipasti peppers and What the Cluck chicken-style pieces come together in this easy pasta bake recipe topped with free-from mozzarella and fresh basil. The shell-shaped pasta catches the sauce perfectly. Dive in! See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 491 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 300g conchiglie pasta
  • 1 tbsp extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 4 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 15g fresh basil, stalks finely chopped, leaves torn
  • 160g pack The Vegetarian Butcher What the Cluck
  • 100g roasted red peppers from a jar, thinly sliced lengthways
  • 400g tin chopped tomatoes
  • 50g Tesco Free From coconut oil alternative to grated mozzarella

Perfect with:

The Vegetarian Butcher What the CluckAdd variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan. The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.
Shop ingredients
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2070kj
    491kcal
    25%
  • Fat

    11g 16%
  • Saturates

    4g 20%
  • Sugars

    10g 11%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 74.3g Protein 20.3g Fibre 9.5g

Method

  1. Cook the pasta to pack instructions. Drain.
  2. While the pasta cooks, heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, chilli and basil stalks and fry for 5 mins, stirring occasionally, until starting to soften. Add The Vegetarian Butcher What the Cluck and cook for a further 5 mins. Add the roasted red peppers, 50ml water, the chopped tomatoes and basil leaves, saving a few to garnish; bring to the boil and simmer for 5 mins, stirring occasionally. 

  3. Preheat the grill to high. Mix the pasta into the sauce, then pour into a medium-sized ovenproof dish. Sprinkle with the mozzarella-alternative and place under the grill for a few mins until golden and bubbling. Serve sprinkled with the reserved basil leaves and a grind of black pepper. 

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