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Spicy vegan 'chicken' pasta bake recipe

Spicy vegan 'chicken' pasta bake recipe

22 ratings

Spicy tomato sauce, antipasti peppers and 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

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
  • 200g Plant Chef meat-free chicken-style pieces
  • 100g roasted red peppers from a jar, thinly sliced lengthways
  • 400g tin chopped tomatoes
  • 50g Tesco Free From coconut oil alternative to grated mozzarella
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2170kj
    516kcal     26%

  • Fat

    14g 20%

  • Saturates

    5g 23%

  • Sugars

    10g 11%

  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 67g Protein 26.4g Fibre 7.3g

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 chicken-style pieces 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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