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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
