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
- 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.
- 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).
- Add all the tomatoes and lentils to the large pot and stew for 5 minutes. Add the basil and remove from the heat.
- 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.