Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

‘Chicken’ spicy tomato and pepper pasta bake recipe

18 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 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

Cook the pasta to pack instructions. Drain.
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.
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.

See more Pasta recipes