Description
This vegan lentil and tomato pasta bake with crunchy topping is a tasty and filling meal which has added protein from the lentils and a tasty crunch from the garlicky topping. Prepare this vegan pasta bake in the morning and pop it in the oven in the evening for a low effort midweek meal.
Ingredients
Units
Scale
For the pasta
- 500 g wholewheat fusilli pasta
- 100 g dried red lentils
- 1 red pepper
- 1 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 2 tins chopped tomatoes
- 1/2 tsp chilli flakes
- 2 tbsp tomato puree
- 2 tsp Italian seasoning
- 4 tbsp nutritional yeast
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
For the topping
- 3 slices bread
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
Instructions
- Put the lentils into a saucepan and cover with water. Bring to the boil and cook for 10 minutes. Drain and keep to one side.
- Chop the onion and pepper and mince the garlic.
- Add the olive oil to a large saucepan and cook the onion for 2-3 minutes until it starts to turn brown. Add the garlic and cook for another minute before adding the peppers and cooking for another minute.
- Add the tinned tomatoes and the rest of the pasta ingredients and stir to combine. Bring up to a simmer, cover and cook for 15 minutes, stirring occasionally.
- In the meantime cook the pasta according to the packet instructions. It is better to stop cooking it a minute or two early so it is still a little al dente. Drain and set to one side.
- Toast the bread slightly so that it is crispy, or use a stale loaf. Break it into pieces and put it into the food processor with the garlic cloves, olive oil and nutritional yeast. Blitz until it is breadcrumbs.
- Once the pasta sauce is cooked, mix it into a large oven proof casserole dish with the drained lentils and pasta. Stir to completely combine and then add the breadcrumb topping.
- Cook in the oven at 200°C for 20 -25 minutes or until the crumb topping is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: oven
- Cuisine: Italian
Nutrition
- Calories: 229
