Recipes
Recipes

Baked spaghetti pie with peppers and courgette

A vegan take on a family pasta bake, this winning Mediterranean-style dish is packed with veg

A vegan take on a family pasta bake, this winning Mediterranean-style dish is packed with veg

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(31 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 87p per serving

Nutritional Information

Each 480g serving contains

Energy
1589kj
379kcal
19%
Fat
8.6g
Low
12%
Saturates
5.8g
Low
29%
Sugars
11.5g
Low
13%
Salt
0.62g
Low
10%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
331kj/79kcal

Ingredients

1tsp rapeseed oil

1 red onion, finely chopped

1 courgette, sliced

100g Scratch Cook frozen Sliced Mixed Peppers

2 x 400g tins chopped tomatoes

180g pack mild baby spinach

250g Asda Spaghetti

100g Violife Original Flavour Block cheese alternative, thinly sliced

10g flat-leaf parsley, finely chopped, to serve

Method

1
Heat the oil in a pan over a high setting. Add the onion, courgette and peppers and cook for 2 mins until softened. Add the tomatoes, bring to the boil, then simmer for 10 mins. Add the spinach and allow to wilt into the sauce. Season with black pepper.
2
Meanwhile, cook the spaghetti in a pan of boiling water for 10 mins.
3
Preheat the grill on high. Drain the pasta and return to the pan, then mix into the tomato and courgette sauce. Pour the mixture into an ovenproof dish and top with the cheese alternative.
4
Grill for 10 mins until golden and bubbling. Sprinkle with the parsley and black pepper to serve.