The pasta bakes raw in the sauce — absorbing every bit of flavour.
One dish, minimal effort, maximum comfort.
Preheat oven to 180°C/350°F.
In a large baking tray combine the raw rigatoni, crumbled tofu, mushrooms, onion, garlic, capsicum and spinach. Pour in the passata, add stock powder and pepper. Mix everything together.
Cover with approximately 2 cups of water (enough to cover all ingredients). Place in the oven.
After 20 minutes, remove and stir well, making sure pasta is covered with liquid. Return to oven 20 more minutes.
In a saucepan on low heat, melt together vegan cheese, flour and soy milk until thick and creamy.
Remove pasta from oven, pour the cheese sauce over the top and return to oven 5 more minutes. Finish with fresh basil.
Per serve (large servings). Recipe serves 4.
*GF: use chickpea or brown rice pasta and GF flour in the cheese sauce.
High in vitamins A and C — strengthening the immune system, reducing oxidative stress and supporting tissue repair.
The antioxidants help immune cells function and support the body's ability to defeat foreign substances. Also provide B vitamins that support energy metabolism.
Boosts iron stores that continuously create haemoglobin — the molecule responsible for moving oxygen to all of the body's tissues.
Adds 25g of protein per serve while creating a texture similar to ricotta within the bake. Its amino acids go to work building and repairing all of the body's tissues.
The creamiest pasta bake yet. The magic is that the pasta bakes raw directly in the sauce — absorbing all the flavour as it cooks. One baking dish, one saucepan for the cheese sauce, minimal effort and genuinely impressive results. Modify with whatever vegetables you have at home — it's almost impossible to get wrong.