Introducing the best gluten free & vegan One-Pot Pasta Bake you’ll EVER make!
Just a few weeks in the past I instantly craved a comforting pasta bake however had a very lengthy day and didn’t need all of the faff that usually goes into making one comparable to a number of pots and sauces and many others so I got here up with this tremendous simple one-pot recipe.
The most effective half is it’s extremely simple to make with simply 5 minutes of prep.
The right wholesome comforting household pleasant dinner to share.
What you’re going to like about this Pasta Bake:
- 5 minutes prep
- Good for sharing
- Gluten free & Vegan
Utilizing these easy substances you may get from most supermarkets.
As an example with the sort of recipe you’ll usually cook dinner a pasta sauce individually which:
- Takes extra time
- One other pot to scrub
Nevertheless, with this pasta bake it’s so simple as boiling the gluten free pasta, including all of the sauce substances, topping with cheese and baking, THAT’S IT!
Lastly I high mine with grated vegan cheese earlier than baking to make this additionally a dairy free pasta bake.
It truly is a recipe that’s good for sharing amongst allergy suffers or these fortunate individuals who can eat all the things.
IF YOU TRY THIS EASY ONE-POT PASTA BAKE LET ME KNOW!
Go away a remark, price it and don’t overlook to tag me on Instagram @healthylivingjames utilizing #healthylivingjames . I completely love seeing and sharing your recreations!
After all the very best a part of a pasta bake is the crunchy pasta edges coated in melted cheese proper!
If solely you may odor this recipe proper now!
Serve this straight from the oven to the desk within the dish. I promise your folks or household can be very impressed.
On Pinterest? Why not save this picture beneath or any of your favorite photographs to your boards so you’ll be able to come again and take a look at it at one other time!
- 500 g gluten free pasta
- 3 garlic cloves, crushed
- 1 crimson onion, finely diced
- 5 mushrooms, sliced
- 1 can black beans drained and rinsed
- 1 jar passata (680g)
- 1 tsp dried oregano
- 1 tsp dried basil
- handful olives, sliced
- handful spinach
- 200 g vegan cheese, grated
- drizzle olive oil
- massive pinch salt and pepper
Pre-heat your oven to 200C
In a big pot add 500g pasta with boiling water and a big pinch of salt. Enable to cook dinner for round eight minutes till al dente
In the meantime put together the diced crimson onion, garlic, mushrooms, olives and drain the black beans
Drain the pasta and place again into the identical pot, add within the crimson onion, garlic, mushrooms, olives, spinach, basil, oregano, black beans, olive oil, passata, salt and pepper and stir till nicely mixed
Now high with the grated cheese and place within the oven at 200C with the lid on for 10 minutes (optionally available, this helps the cheese soften first)
Take away the lid (for those who used) from the pot and bake for an extra 20 minutes till golden and crispy
Retailer leftovers in a sealed container within the fridge in a single day and have for lunch/dinner the following day.
Love pasta? Strive my Creamy Cashew Carbonara
Be sure to comply with me on Instagram @healthylivingjames Fb @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for day by day allergy free meals inspiration.