Name: Veggie pasta bake
Total time: 1 h
Yield: 1
Ingredients: ½ x 170g loaf of garlic bread; olive oil; 2 cloves of garlic; 2 leeks; 1 bunch of fresh basil (30g); 2 teaspoons dried oregano; 3 x 400g tins of plum tomatoes; 500 g dried pasta such as orecchiette, conchiglie or gemelli; 50 g Parmesan cheese plus extra to serve; 8 cubes of frozen spinach

Veggie pasta bake

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Total Time:
1 hour

Try this irresistible veggie pasta bake with leeks, spinach, and tomatoes topped with crunchy garlic breadcrumbs. Easily customizable with your favorite veggies for a wholesome meal.

Ingredients:

½ x 170g loaf of garlic bread
olive oil
2 cloves of garlic
2 leeks
1 bunch of fresh basil (30g)
2 teaspoons dried oregano
3 x 400g tins of plum tomatoes
500 g dried pasta such as orecchiette, conchiglie or gemelli
50 g Parmesan cheese plus extra to serve
8 cubes of frozen spinach

Instructions:

Break the garlic bread into a blender and pulse until fine crumbs, then mix with a splash of olive oil and set aside. Preheat the oven to 180°C/350°F/gas 4. Slice the garlic and white part of the leeks. Heat oil in a large shallow casserole pan, add garlic, basil stalks, and dried oregano, and cook briefly. Add leeks, season, and cook for 10 minutes until soft. Add tomatoes and water, then simmer for 15-20 minutes. Cook pasta for 8 minutes, then drain, reserving some cooking water. Blend the sauce with basil until smooth, then mix with cooked pasta. Top with cheese, spinach, and garlic breadcrumbs. Bake for 20 minutes until golden. Let sit for a couple of minutes, then garnish with basil leaves and Parmesan. Serve with a green salad.

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