Vegan Tomato & Spinach Pasta Bake

Ingredients

Directions

Share

Steps

1

In an oven safe dish place 1 chopped onion mixed with 1 tsp of olive oil and a whole bulb of garlic with the top sliced off to expose the cloves.

2

Drizzle a little more oil into the garlic.

3

Cook for 5 minutes at 200C combined with medium microwave.

4

Then add 500g of halved cherry tomatoes and cook at the same settings for another 5 minutes.

5

Squeeze the garlic cloves out and break up a bit with the back of the spoon and then mix together.

6

Cook 300g of washed spinach on high for 3 minutes.

7

For the bechamel sauce, mix together 30ml of olive oil and 35g plain flour.

8

Stir in 500ml of soya milk and season with salt and pepper and a pinch of nutmeg.

9

Cook on high for 2 minutes, stir and then microwave again for 3 minutes.

10

Cook 500g pasta then mix the sauce, tomato and garlic mixture and spinach in well.

11

Transfer to the baking dish and cook at 180C combined with medium microwave for 10 minutes.

Enjoy

Vegan Tomato & Spinach Pasta Bake

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 Onion
1 tsp Olive Oil
1 Bulb of garlic
500g Cherry Tomatoes
300g Spinach
30ml Olive Oil
35g Plain flour
500ml Soya Milk
1 Pinch of nutmeg
500g Pasta

The Ideas Kitchen

Avatar

We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

Back to top