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If you're looking for an easy, fuss-free dinner, this vegan traybake is the one for you. Bright peppers, a scattering of butter beans and leafy green spinach make this vibrant meal healthy and delicious. Just get all the ingredients on the tray, whack it in the oven and let it do all the hard work. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Tip the peppers, onions and garlic into a large roasting dish and drizzle over the oil. Season and toss together. Roast for 20 mins or until the peppers are tender.
Stir in all the remaining ingredients, apart from the spinach and basil. Mix until the pasta is submerged in the sauce.
Cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the sauce has thickened to coat the pasta. Add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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