Vegetable pasta bake

Vegetable pasta bake

Served with cucumber and kumquat salad.

Two kinds of pasta and seven kinds of vegetable (if you count tomato), topped with a little melting Vegusto (one of the best vegan cheese substitutes).  Served with a side salad of juiced kumquats, diced cucumber, chopped tomato and green olives.


  • 200g wholewheat penne pasta
  • 200g large tube-y pasta (sorry, I forget the name)
  • 1 large red onion, diced
  • 3 cloves garlic, crushed
  • 2 red peppers, 1 yellow, all diced
  • 2 courgettes, cut with a spiraliser, then chopped further (thin short strips)
  • 3 carrots, finely sliced
  • 5 fresh tomatoes, diced
  • some sun-dried tomatoes, coarsely diced
  • 2 cartons of chopped tomatoes
  • half a cup of red lentils (omitted from the version photographed)
  • a good squirt of basil in a tube, or large handful of freshly chopped basil
  • third of a tube of Vegusto No-Moo Melty, thinly sliced and cut again


  1. Boil the carrots and cook the lentils, both for 10 minutes.  At the same time, gently fry the onion then add the garlic in a large pot. Preheat the oven to around 180 °C.
  2. Add the carrots, peppers and courgette to the onions, stirring often.  At the same time, start to boil the pastas, for about 10-12 minutes, as per the instructions on the packets (with a little olive oil).
  3. Add all the tomatoes and lentils to the large pot and stew for 5 minutes.  Add the basil and remove from the heat.
  4. In a large oven dish, place a layer of the large pasta, then half the vegetables, a layer of the penne, the other half of the veg, and finally pieces of Vegusto on top.  Bake for 20-30 minutes.
Vegetable pasta bake2

Just out of the oven.


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