Veggie Pasta Bake

A vibrant, smoky rice dish loaded with peppers, courgette, chickpeas and peas – a plant-based twist on the Spanish classic.

Serves 4–6 (Prep 20 mins, Cook 40 mins)

Ingredients

  • 250–300g pasta (penne, fusilli or similar)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2–3 cloves garlic, finely chopped
  • 1 courgette, diced
  • 1 red or yellow pepper, diced (optional)
  • 3–4 medium fresh tomatoes, chopped (approx. 400g)
  • 1–2 tablespoons tomato purée (optional – for richness)
  • Large handful of fresh spinach (optional – can be stirred in at the end)
  • Small handful fresh basil leaves, chopped (or torn)
  • 1 teaspoon chopped fresh oregano (or ½ tsp dried)
  • Salt and black pepper, to taste
  • 75–100g grated cheese (cheddar or mozzarella), for topping (optional)

Method

  1. Preheat oven to 180°C fan / 200°C / Gas 6.
  2. Cook the pasta: Bring a large pan of salted water to the boil and cook pasta until just under al dente (about 2 minutes less than the packet says). Drain and set aside.
  3. Make the sauce: Heat olive oil in a large pan over medium heat. Sauté the onion for 5–6 minutes until soft, then add garlic and cook for another minute. Add the courgette and pepper (if using), and cook for 5 minutes. Stir in the chopped fresh tomatoes and tomato purée (if using). Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down into a sauce. Add a splash of water or a bit more purée if it looks dry.
  4. Add herbs and spinach: Stir in the fresh basil, oregano, and spinach if using. Cook for 1–2 more minutes until the spinach wilts. Season well with salt and black pepper.
  5. Combine and bake: Mix the cooked pasta with the sauce. Pour into a lightly greased baking dish. Sprinkle with grated cheese if using.
  6. Bake for 20–25 minutes, or until the top is golden and bubbling.
  7. Serve: Garnish with extra fresh basil if desired. Serve with salad or garlic bread.