Dairy free roasted vegetable pasta bake
Roasted courgette, aubergine and peppers in a tomato sauce with gluten free penne and a golden dairy free cheese top.
- Time1 hr
- LevelEasy
- Costabout £1.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the aubergine, courgettes, peppers and onion on a large tray. Toss with the oil, half a teaspoon of salt and plenty of pepper.
- 2
Roast for 30 minutes, stirring once, until soft with browned edges.
30 min - 3
Stir the garlic into the vegetables for the last 3 minutes. Tip the vegetables into a pan with the passata, oregano and basil. Simmer for 5 minutes.
5 min - 4
Boil the pasta in salted water for 2 minutes less than the packet says. Drain, keeping a mug of the water.
- 5
Mix the pasta into the vegetable sauce, loosening with a splash of the water if needed. Pour into a baking dish and cover with the dairy free cheese.
- 6
Bake for 15 to 20 minutes until the top is golden and the sauce bubbles.
18 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.