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‘Chicken’ spicy tomato and pepper pasta bake recipe

15 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