Recipes
Recipes

Vegan baked veggie fusilli

This cook-it-all-togther pasta dish is packed with veg and topped with a tasty cheese alternative

This cook-it-all-togther pasta dish is packed with veg and topped with a tasty cheese alternative

Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.95 per serving

Nutritional Information

Each 598 serving contains

Energy
2326kj
556kcal
28%
Fat
19.1g
Med
27%
Saturates
9.6g
Med
48%
Sugars
16.1g
High
18%
Salt
1.97g
High
33%
of your reference intake.
Typical energy values per 100g:
389kJ/93kcal

Ingredients

300g Asda Fusilli

2tbsp olive oil, plus extra for drizzling

1 large red onion, finely sliced

250g Frozen for Freshness Butternut Squash Chunks

1 roasted pepper (from a jar), sliced

75g Extra Special Whole Kalamata Olives, pitted and roughly chopped

430g jar Extra Special Garlic & Herb Passata

½tsp chilli flakes

½ reduced-salt vegetable stock cube, made up to 400ml

150g Grower’s Selection Vine Ripened Cherry Tomatoes

2 x 160g packs Extra Special Tenderstem Broccoli

120g vegan cheese alternative of choice

25g dill, stems removed, leaves roughly chopped

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Cook the pasta according to the pack instructions for 10 mins, then drain.
3
Heat the oil in a large ovenproof dish over a medium heat, add the onions and fry for 4 mins until soft but not coloured.
4
Tip in the cooked pasta then stir in the butternut squash, roasted pepper, olives, pasta sauce, chilli flakes and stock. Bring the mixture to the boil and set the cherry tomato vines on top. Cover and bake in the oven for 25 mins.
5
Remove from the oven, stir in most of the dill then return to the oven for a further 5 mins.
6
To serve, crumble over the cheese alternative, scatter over the rest of the dill and drizzle over a little extra olive oil.