Sundried Tomato and Roasted Pepper Pasta Bake

Ingredients

• Frylight Spray oil
• 2 small Onions
• 3 tbsp Gia Sundried Tomato Puree (substitute with more regular Tomato puree)
• 2 tbsp Tomato Puree
• 1 tbsp Garlic Puree (or 5 cloves of garlic crushed)
• 1-2 tsp Chilli Puree (add more if you like it spicy) (or 1-2 Chilli's chopped very fine.)
• 2 tins Chopped Tomatoes
• 500 ml Unsweetened almond milk (If not making vegan friendly can use milk)
• 300 ml Water
• 500 g Spaghetti (or any pasta shape would work)
• 3 handfuls Spinach (we use frozen)
• 3 Roasted Red Peppers (sliced in half we use jarred)
• 1 tbsp Nutritional yeast (or if not making vegan friendly, use cheese instead)
• 1 tbsp fine breadcrumbs (check vegan friendly)

Instructions

1. 1

   Onions: Preheat oven to 200°C fan/220°C conventional /425°FIn a large pan, on medium heat, fry onions with the spray oil for 5 minutes until softened.

2. 2

   Puree: Add sundried puree, garlic puree, chilli puree,tomato puree and tinned tomatoes stirring for 2-3 mins.

3. 3

   Sauce: Add spaghetti, almond milk, water and bring to the boil.

4. 4

   Simmer: Reduce the heat to simmer, add frozen spinach and cook for 15-20 mins, make sure to stir regularly to prevent the pasta from sticking to the pan.Feel free to add more water during cooking time if needed?

5. 5

   Topping: When the pasta is cooked, place all the contents into an ovenproof dish, place the peppers on top, sprinkle with the nutritional yeast (or cheese if not vegan) and breadcrumbs. Spray a few squirts of Frylight all over the top.

6. 6

   Oven: Place in the preheated 200°C fan/220°C conventional /425°F oven for 10 minutes. Until browned on top. Serve straight from the oven.