Spicy vegan 'chicken' pasta bake recipe
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- Serves 4
- 20 mins to prepare and 25 mins to cook
- 516 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 2170kJ 516.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 67.0gProtein 26.4gFibre 7.3g
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 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.
- 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
