Veggie pasta bake


  • 250ml Unsweetened Almond Breeze®

  • 350g gluten free pasta

  • 1x 400g tin chopped tomato

  • 1 courgette

  • 1 sweet pepper

  • 1 red onion

  • 100g frozen sweetcorn

  • 3 tbsp. vegan pesto

  • 3 tbsp. tomato puree

  • 2 cloves garlic

  • 6 fresh basil leaves

  • 1 tsp. sweet smoked paprika

  • 200g grated vegan mozzarella

  • 1 tbsp. rapeseed oil

  • Salt & black pepper

  • Serves: 6

  • Prep time: 25 minutes

  • Cook time: 20 minutes

Veggie pasta bake

An easy and satisfying meal, perfect for filling family dinners. Full of vegetables that you can vary depending on what’s in the kitchen. The recipe is simple to make plus it’s vegan and gluten free (just choose vegan cheese and pesto and gluten free pasta).


Heat the oven to 180°C.

Put out a large oven proof dish (at least 27cm x 21cm x 6cm deep).

Cook the pasta according to the packet instructions. Once cooked, keep 100ml of the pasta water to one side.

Finely slice the onion and garlic. Chop the sweet pepper and courgette.

In a large pan, heat the oil and add the sliced onions. Cook until soft. Add the garlic and tomato puree – cook for 2 minutes.

Now add all the vegetables and sweet smoked paprika – cook for 5 minutes stirring regularly. Once the vegetables have started to soften, tip in the tinned chopped tomatoes, 100ml of the pasta water, pesto, basil leaves and Unsweetened Almond Breeze®. Stir really well.

Season with a good pinch of salt and several grinds of black pepper.

Cover with the pan lid set slightly ajar and simmer for 5 minutes.

Drain the pasta and tip into the large pan with all the sauce. Stir well; then carefully spoon into the ovenproof dish.

Roughly level the surface and cover with grated mozzarella.

Place on the middle shelf in the centre of the oven and cook for 20 minutes.

Remove and serve steaming hot.


This dish can be made ahead and kept covered in the fridge. Just leave off the mozzarella and put on before putting in the oven.


Courtesy of Clean Supper Club

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